Who doesn’t like a good stew in winter? I sure do! And Goulash is one of my favourite stews. It’s tasty, hearty, packed with flavour and easy to make. When I think of Goulash, 2 things come to my mind: Hungary and my grandmother. No, she wasn’t Hungarian, but she loved Goulash and it was one of her signature dishes. And Hungary because everybody knows Goulash originated there. However, probably not many of you know that Goulash is traditionally made and eaten also in some areas of Italy, the ones that used to be part of the Austrian-Hungarian Empire: Friuli-Venezia Giulia and Trentino-Alto Adige. There are many regional variations of Goulash and I remember eating a delicious soupy version in Szombathely, when I visited Hungary back in 1992! It was so good that I still remember it. In Italy, we serve Goulash with polenta or crusty bread. Enjoy!
- 1 kg – 2 ¼ lbs. beef chuck steak cubed
- 2 tbsp extra virgin olive oil
- 2 onions chopped
- 1 ½ tbsp sweet paprika
- 2 carrots cut into chunks
- 1 small green capsicum/pepper sliced
- 140 gms – 5 oz. tomato paste
- 1 tsp salt or to taste
- 1 lt – 4 cups water
- 3 medium potatoes peeled and quartered
- 2 tbsp parsley chopped
- 1 ½ tsp caraway seeds
- 2 tsp marjoram
In an oven proof casserole fry the chopped onion with the extra virgin olive oil.
Add the beef and brown it well on all sides.
Add the sliced capsicums, carrots, paprika, marjoram, caraway seeds, tomato paste, salt, and 1 liter – 4 cups of water. Mix well. Bring to a boil, then cover and simmer for 2 hours.
Simmer until the potatoes and the meat are tender.
Add the chopped parsley and serve warm with dumplings, Hungarian egg noodles, steamed rice, or the Italian way with crusty bread or polenta.