Italian Gulyás

Ingredients

While the original Hungarian Gulyás is traditionally made with paprika and served with noodles, the Italian adaptation infuses the dish with Italian herbs and spices, and replaces the noodles with al dente pasta. This fusion creates a unique and mouthwatering blend of flavors that pays homage to both culinary traditions. We alse have the original recipe for Gulyás, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• 250g (8.8 oz) pasta, cooked al dente 250g (8.8 oz) pasta, cooked al dente
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 40g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot 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 carrots, celery, and diced red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the beef to the pot and add the canned diced tomatoes, tomato paste, beef broth, dried oregano, dried basil, dried thyme, bay leaf, salt, and pepper. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender.
6. 6.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Italian Gulyás over cooked al dente pasta. Garnish with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results in this stew.
• Pasta — Cook the pasta al dente to ensure it retains a slight bite and doesn't become mushy in the stew.
• Dried herbs — If you prefer, you can use fresh herbs instead of dried. Use three times the amount of fresh herbs compared to dried.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the stew while it simmers.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• Serve the Italian Gulyás with a sprinkle of grated Parmesan cheese for an added Italian touch.

Serving advice

Serve the Italian Gulyás in deep bowls, allowing the flavors to meld together. Accompany it with a slice of crusty Italian bread to soak up the delicious sauce.

Presentation advice

Garnish each bowl of Italian Gulyás with a sprig of fresh parsley to add a pop of color. Serve it alongside a glass of red wine for a truly Italian dining experience.