Venetian Saftgulasch

Ingredients

In this adaptation of the original Austrian Wiener Saftgulasch, we incorporate Venetian flavors and ingredients to create a unique dish. While the Austrian version typically uses paprika and caraway seeds for seasoning, our Venetian Saftgulasch incorporates a blend of Italian herbs such as rosemary, thyme, and oregano. Additionally, we enhance the sauce with a splash of red wine and a hint of balsamic vinegar, adding depth and complexity to the dish. These adaptations infuse the Venetian Saftgulasch with the distinct flavors of Venetian cuisine. We alse have the original recipe for Wiener Saftgulasch, 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 onion, finely chopped 1 onion, finely chopped
• 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
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 50g
• Fiber: 2g
• 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 chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, celery, and 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 pour in the red wine and balsamic vinegar. Allow the mixture to simmer for a couple of minutes to reduce the wine.
5. 5.
   Stir in the beef broth, tomato paste, rosemary, thyme, and oregano. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Venetian Saftgulasch hot with polenta or crusty bread.

Treat your ingredients with care...

• Beef stew meat — Choose a tender cut of beef such as chuck or round for the best results. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Venetian Saftgulasch in deep bowls, accompanied by creamy polenta or crusty bread. Garnish with fresh herbs such as parsley or basil for a pop of color and freshness.

Presentation advice

Present the Venetian Saftgulasch in rustic earthenware bowls to evoke the charm of Venetian cuisine. Sprinkle a pinch of freshly chopped herbs on top for an appealing visual touch.