Trieste-Style Beef Goulash
Experience a taste of history with this Trieste-Style Beef Goulash, inspired by traditional recipes from the culturally rich Northern Italian city of Trieste, which carries the culinary heritage of the Austro-Hungarian Empire. This hearty dish features tender chunks of beef simmered with sweet and smoky paprika, aromatic herbs, and caramelized onions, creating a rich and flavorful stew that warms the heart and soul. Perfect for a family gathering, this goulash is versatile as it can be served alongside fluffy mashed potatoes, creamy polenta, silky fettuccine, or simple steamed rice, making it an ideal comfort food for any occasion. Lidia Bastianich’s take on this classic dish ensures it is as simple to prepare as it is delicious, providing a wonderful way to gather around the table with loved ones.
6-10 servings
Servings
400
Calories
10
Ingredients
Ingredients
Extra virgin olive oil
1/3 cup (Measured)
Large onions
2-3 (1 1/2 pounds) (Peeled and cut into thick wedges)
Coarse sea salt or kosher salt
2 teaspoons (To taste)
Trimmed boneless beef chuck or beef round steak
2 1/2 lbs (Cut into 1 1/2-inch chunks for stewing)
Hungarian paprika
2 teaspoons (Sweet or hot, to taste)
Dried oregano
1 teaspoon (Measured)
Fresh rosemary
1 branch (With lots of needles)
Cold water
3 cups (Measured)
All-purpose flour
1 tablespoon (Measured)
Tomato paste
4 tablespoons (Measured)
Instructions
1
In a medium saucepan, heat the olive oil over medium-low heat and add the onion wedges. Toss to coat in the oil, season with 1/2 teaspoon of salt, and cook gently for about 3-4 minutes until they start sizzling and softening.
2
Transfer the softened onions into a large heavy-bottomed saucepan or enameled cast-iron Dutch oven, spreading them evenly across the bottom. Layer the beef cubes on top of the onions in a single layer, ensuring no pieces are overcrowded. Sprinkle another 1/2 teaspoon of salt, the paprika, oregano, and add the fresh rosemary on top.
3
Cover the pot tightly and increase the heat to allow the meat to stew in its own juices. Keep an eye on the pot; after about 30 minutes, check to ensure the liquid is bubbling and the onions are melting without burning—avoid stirring.
4
Once 30 minutes have passed, slightly ajar the cover of the pot to allow steam to escape. Adjust the heat to maintain a gentle simmer, stirring occasionally to prevent the onions from burning while allowing the beef to brown and develop flavor.
5
After 30 minutes of partially covered cooking, when the juices are thickening, prepare the goulash sauce. In the earlier saucepan, whisk together the cold water and flour over low heat until no lumps remain. Gradually mix in the tomato paste and heat until it just reaches a bubbling boil.
6
Pour the sauce over the beef and onions in the large pot, ensuring the meat is well-coated in the sauce. Bring to a gentle simmer again, covering slightly ajar and allowing to cook for 45 minutes to 1 hour, until the beef is fork-tender and the sauce has reduced.
7
Taste and adjust the seasoning with additional salt if needed. For optimum flavor, let the goulash cool in the pot for several hours or refrigerate overnight to allow the flavors to meld.
8
When ready to serve, reheat the goulash gently over low heat, stirring occasionally. If the sauce has thickened too much, dilute it with a little water. Serve hot, garnished with a dollop of sour cream if desired.
Nutrition Information
23g
Fat
12g
Carbs
32g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Trieste-Style Beef Goulash?
It is a hearty beef stew featuring tender chunks of meat simmered with sweet and smoky paprika, aromatic herbs, and caramelized onions, inspired by the Austro-Hungarian heritage of Trieste.
Where does this recipe originate?
The recipe is inspired by the culinary traditions of the Northern Italian city of Trieste.
What cultural heritage influenced this dish?
This dish carries the culinary heritage of the Austro-Hungarian Empire.
How many servings does this recipe yield?
This recipe yields between 6 and 10 servings.
What type of beef is recommended for this stew?
Trimmed boneless beef chuck or beef round steak is recommended.
How large should the beef chunks be?
The beef should be cut into 1 1/2-inch chunks for stewing.
What kind of paprika is best for this recipe?
Hungarian paprika is used, which can be either sweet or hot depending on your personal preference.
Which fresh herb provides aroma to the dish?
A fresh branch of rosemary with plenty of needles is used for aromatic flavor.
How should the onions be cut?
The onions should be peeled and cut into thick wedges.
What is the first step of the cooking process?
The first step is to heat olive oil and gently cook the onion wedges with salt until they soften.
In what type of pot should the goulash be cooked?
A large heavy-bottomed saucepan or an enameled cast-iron Dutch oven is ideal.
How should the beef be placed in the pot?
The beef cubes should be layered on top of the onions in a single layer without overcrowding.
Why shouldn't you stir the pot in the first 30 minutes?
Avoiding stirring allows the meat to stew in its own juices and the onions to melt without burning.
How long do you cook the beef in its own juices?
The beef should be stewed tightly covered in its own juices for approximately 30 minutes.
How do you prepare the thickening sauce?
Whisk cold water and flour together over low heat until smooth, then gradually mix in tomato paste until bubbling.
How much tomato paste is required?
The recipe requires 4 tablespoons of tomato paste.
How long is the final cooking stage?
The final simmer takes between 45 minutes and 1 hour until the beef is tender.
How can you tell when the beef is cooked perfectly?
The beef is ready when it reaches a fork-tender consistency.
Can the flavor of the goulash be improved after cooking?
Yes, letting it cool for several hours or refrigerating overnight allows the flavors to meld for optimum taste.
How should the goulash be stored?
The goulash can be left to cool in the pot or stored in the refrigerator overnight.
What is the best way to reheat the dish?
Reheat the goulash gently over low heat while stirring occasionally.
What should you do if the sauce is too thick upon reheating?
If the sauce has thickened too much, you can dilute it with a small amount of water.
What are some serving suggestions for sides?
It can be served with mashed potatoes, creamy polenta, silky fettuccine, or simple steamed rice.
Is a garnish recommended for this dish?
A dollop of sour cream is a suggested optional garnish.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much fat does one serving contain?
There are 23 grams of fat per serving.
What is the protein content per serving?
Each serving provides about 32 grams of protein.
How many carbohydrates are in one serving?
There are 12 grams of carbohydrates per serving.
Which famous chef is associated with this version of the recipe?
This version of the classic Trieste-style goulash is associated with chef Lidia Bastianich.
How much olive oil is used in the recipe?
The recipe uses 1/3 cup of extra virgin olive oil.