GULASCH (Goulash as made in Trieste)

I bet that you have never seen gulasch spelt like this…unless you are from Trieste.

Trieste was part of the Austro- Hungarian empire and much of its cooking reflects this.

Gulasch in Trieste is made with meat, onions and paprika. It does not contain tomato or potatoes or peppers or other spices. I have seen recipes that include a few winter herbs – rosemary or marjoram, but this is not common.  My touch is to also add some red wine and caraway seeds; some cooks do this, some do not.

In Trieste gulasch can be made with beef or pork and may have a mixture of meats: beef shin, pork and maybe horse meat. I do not wish to put you off; I make mine just with beef, either shin, bolar or oyster blade, and it tastes wonderful.
Like all meat stews or braises it is best made the day before to allow the flavours to develop even further.
It needs to cook slowly – I cooked mine for about three hours and the slow cooking is essential.

Useful site for cuts of Beef:
www.dickstone.com.au/primal_cuts_usage.pdf

INGREDIENTS
2 k beef (shin, bolar, oyster blade) cut into large squares
2-3 onions, sliced finely
extra virgin olive oil and if you have it, about 2 tbsp. lard (no mucking around with this recipe)
2-4 bay leaves
2 tbsp. sweet paprika and 1 tbs of hot paprika
¾ cup of red wine and 1tbs caraway seeds (optional, but I like to do this)
water or stock to cover the meat
salt to taste

PROCESSES
Cook the onions in hot oil till golden.
Add beef and paprika and sauté the beef.
Add stock (or water) and salt, cover and simmer on low heat until the meat is tender.  Stir occasionally and make sure that the level of liquid  is maintained.

In Trieste, i triestini (the people from Trieste) may accompany their gulasch with spatzle (egg, flour, water and the mixture is dropped through the holes of a colander into boiling salted water or into the boiling juice of the gulasch). Some like to have it with knodel (small dumplings) others with polenta.

I like to have it with polenta – plain, ordinary (not Instant) polenta cooked in salted water and stirred until it begins to detach itself from the sides of the pot, then baked in an oiled tin till it forms a nice crust. Love it, and I doubt very much if my Sicilian relatives would enjoy it.

For other posts on the food from Trieste, see: