Italian goulash
4 servings
30 minutes
Italian goulash is a fragrant, rich dish that combines Hungarian traditions with Italian flair. The combination of beef, spices, and canned tomatoes gives it a deep, spicy flavor with hints of sweet paprika and aromatic cumin. Slow cooking in meat broth makes the meat incredibly tender, allowing all the flavors to meld together. The history of goulash traces back to Hungarian cuisine, but the Italian twist from adding lemon zest and vinegar gives the dish a special freshness and slight tanginess. Goulash pairs well with sides like pasta or mashed potatoes and can also be served with crusty bread.
1
Cut the meat into cubes. In a pot with oil, sauté the chopped onion until soft, add vinegar, let it evaporate, and then add spices.
- Beef: 800 g
- Onion: 300 g
- Butter: 40 g
- Vinegar: 1 tablespoon
- Paprika: 1 teaspoon
- Ground cumin (zira): 0.5 teaspoon
2
Add meat, tomatoes, garlic, bay leaf, zest, and salt to the pot, and mix.
- Beef: 800 g
- Canned tomatoes: 200 g
- Garlic: 2 cloves
- Bay leaf: 2 pieces
- Lemon: 1 piece
- Salt: 1 teaspoon
3
Pour in the broth, bring to a boil, reduce the heat. Cover and simmer for 3 hours. During simmering, if needed, add broth and stir occasionally.
- Meat broth: 1 glass