Best 3 Goulash Triestino Recipes
Indulge in the culinary delight of goulash triestino, a traditional dish that captures the essence of Trieste’s rich cultural heritage. Originating from the heart of this vibrant city, this comforting stew captivates taste buds with its robust flavors, succulent meats, and vibrant colors. Discover the secret behind creating an authentic goulash triestino, a journey that will take you through the narrow streets of Trieste, the bustling markets, and the kitchens of local families who have passed down this recipe from generation to generation.
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CLASSIC GOULASH
Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.
Provided by pathunt
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
- Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
- Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g
GOULASH TRIESTINO
This is Lidia Bastianich's delicious recipe for Beef Goulash in the style of Trieste, a city in Northern Italy that had previously been part of the Austro-Hungarian empire. This recipe is great because it's simple yet has loads of flavor. She suggests serving it Middle European style with boiled or mashed potatoes, Italian style with polenta or fettuccine or simply with steamed rice.
Provided by Velouria
Categories Very Low Carbs
Time 2h10m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Pour the olive oil into a small saucepan (about 6 cup capacity), set over medium-low heat, and drop in the onion wedges. Toss to coat in oil, season with 1/2 teaspoon salt and cook gently for 3-4 minutes until sizzling and softening.
- Spread onions in the bottom of a heavy-bottomed 9 or 10-inch saucepan (such as an enameled cast-iron French oven with a tight-fitting cover) and drop the beef cubes on top of the onions, filling the pan in one layer. Sprinkle another 1/2 teaspoon of the salt, all the paprika, and the oregano over the meat and drop in the rosemary. Without stirring or turning the meat chunks, cover the pan tightly. Heat the meat, with the seasonings on top and the onions below, so it starts to release its juices and stew. Check once or twice to see that the pan liquid is bubbling and the onions are melting (not burning) but don't stir.
- After 30 minutes or so, set the cover ajar a couple of inches and adjust the heat to keep the juices bubbling and slowly reducing. As they thicken, stir up the onions so they don't burn and tumble the meat in the pan.
- Continue cooking, partially covered, for another 1/2 hour or so. When the juices are concentrated and thick in the pan bottom, prepare the goulash sauce:.
- Pour 3 cups cold water in the small pan and whisk in the flour. Set over low heat and continue whisking until the flour is dispersed with no lumps, then whisk in the tomato paste. Heat gradually, whisking often, until the tomato-flour water just comes to a bubbling boil. Pour into the big saucepan and stir well, turning the meat chunks over--they should be nearly covered in sauce.
- Bring the sauce to a gentle simmer, put on the cover slightly ajar, and cook 45 minutes to an hour, until the meat is quite tender and the sauce is somewhat reduced. Season with more salt to taste. Turn off the heat and let the goulash cool in the pan for several hours before serving or refrigerate overnight.
- Reheat slowly, stirring now and then, until the meat is thoroughly heated. Thin the sauce with water if it has thickened too much. Serve hot. (Though not part of the original recipe, I like to garnish mine with a dollop of sour cream.).
Nutrition Facts : Calories 550.8, Fat 27.9, SaturatedFat 7.4, Cholesterol 190.8, Sodium 988.8, Carbohydrate 8.5, Fiber 1.6, Sugar 3.5, Protein 63.5
OLD FASHIONED GOULASH RECIPE BY TASTY
Here's what you need: ground beef, large onion, bell pepper, garlic, olive oil, veggie broth, tomato sauce, crushed tomato, fresh basil, crushed red pepper, bay leaves, salt and pepper, elbow macaroni
Provided by John Zekany
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pan, saute ground beef, garlic, onions, bell pepper in olive oil until browned. Drain.
- Add broth, tomato sauce, diced tomatoes, seasoning, bay leaves, and mix well.
- Lower heat and cover. Cook for about 20 minutes, stirring occasionally.
- Add in the uncooked elbow macaroni to the skillet. Stir well until everything is combined.
- Cover once again and simmer for about 20-30 minutes.
- Serve warm.
Nutrition Facts : Calories 832 calories, Carbohydrate 69 grams, Fat 42 grams, Fiber 7 grams, Protein 40 grams, Sugar 19 grams
Tips:
- Select high-quality beef: Opt for chuck roast, beef chuck, or beef brisket for a flavorful and tender goulash.
- Use fresh vegetables: Fresh bell peppers, onions, and tomatoes add vibrant flavors and colors to the dish.
- Brown the meat and vegetables: This step enhances the flavors and creates a rich base for the goulash.
- Use a flavorful broth: Beef broth or stock forms the liquid base of the goulash, so choose a high-quality one for maximum taste.
- Simmer for tenderness: Allow the goulash to simmer for at least 1-2 hours to tenderize the beef and allow the flavors to meld.
- Add spices and seasonings: Experiment with various spices like paprika, cumin, caraway seeds, and garlic powder to create a unique flavor profile.
- Serve with crusty bread or dumplings: Goulash is traditionally served with crusty bread or dumplings to soak up the delicious sauce.
Conclusion:
Goulash Triestino is a hearty and flavorful stew that combines the culinary traditions of Austria and Italy. With its tender beef, colorful vegetables, and rich broth, this dish is a perfect choice for a comforting and satisfying meal. Whether you follow a traditional recipe or experiment with your own variations, Goulash Triestino is sure to delight your taste buds and warm your soul on a chilly day. So, gather your ingredients, put on your apron, and embark on a culinary journey to Trieste, where flavors dance and memories are made.
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