Portuguese-style Gulash Triestino

Ingredients

In this Portuguese adaptation of Gulash Triestino, we incorporate the vibrant flavors of Portuguese cuisine. The original Italian dish is typically made with Italian spices such as oregano and basil, while our Portuguese version includes smoky paprika, piri piri, and bay leaves to infuse the stew with a distinct Portuguese flair. Additionally, we use Portuguese cornbread or crusty bread as accompaniments, adding a unique texture and taste to the dish. We alse have the original recipe for Gulash triestino, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, diced 1 large onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 tablespoons smoky paprika 2 tablespoons smoky paprika
• 1 teaspoon piri piri (Portuguese chili powder) 1 teaspoon piri piri (Portuguese chili powder)
• 2 bay leaves 2 bay leaves
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 42g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced bell peppers to the pot and cook for a few minutes until they start to soften.
4. 4.
   Sprinkle the smoky paprika and piri piri over the vegetables and stir well to coat.
5. 5.
   Return the beef to the pot and add the bay leaves, diced tomatoes, and beef broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or round. Trim any excess fat before cubing the meat to ensure a lean and flavorful stew.

Tips & Tricks

• For an extra kick of heat, add more piri piri powder according to your taste preference.
• Allow the stew to simmer on low heat for a longer time to enhance the tenderness and depth of flavors.
• Serve the Gulash Triestino with a dollop of Portuguese hot sauce for an added burst of flavor.

Serving advice

Serve the Portuguese-style Gulash Triestino in deep bowls, accompanied by slices of crusty Portuguese cornbread or bread. This allows you to soak up the delicious sauce and enjoy every bite.

Presentation advice

Garnish the Gulash Triestino with a sprinkle of fresh parsley to add a pop of color to the dish. Serve it in rustic Portuguese ceramic bowls to enhance the visual appeal.