Beef Goulash

Name: Beef Goulash
Yield: serves 6 to 10
Ingredients: 1/3 cup extra-virgin olive oil; 2 or 3 large onions (1 1/2 pounds), peeled and cut in thick wedges; 2 teaspoons coarse sea salt or kosher salt, or to taste; 2 1/2 pounds trimmed boneless beef chuck or round, cut for stewing (1 1/2-inch chunks); 2 teaspoons Hungarian paprika, sweet or hot to taste; 1 teaspoon dried oregano; 1 branch fresh rosemary with lots of needles; 3 cups cold water; 1 tablespoon all-purpose flour; 4 tablespoons tomato paste; A heavy-bottomed 9- or 10-inch saucepan, such as an enameled cast-iron French oven, with a tight-fitting cover; A small saucepan, about 6-cup capacity

December 14, 2011

Paprika is found nowhere in Italian cuisine except in the cooking of Trieste and its surroundings. Though the years of domination by the Austro-Hungarian monarchs were resented by the Italian-speaking Triestines, their descendants have not given up the city’s traditional adaptations of Hungarian dishes like this goulash. Serve Middle European style with potatoes (boiled or mashed); Italian style with polenta or fettuccine; or with steamed rice.

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