This goulash recipe is inspired by Lidia Bastianich from Istria and Graziella Nicolich from Lussinpiccolo
Source: Lidia & Graziella
Pour the olive oil into a small saucepan (about 6 cup capacity), set over medium-low heat, and drop in the onion wedges and garlic. Toss to coat in oil, season with 1/2 teaspoon salt and cook gently for 3-4 minutes until sizzling and softening.
Spread onions and garlic 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 and garlic mixture, filling the pan in one layer, if possible. Sprinkle with the red wine vinegar, another 1/2 teaspoon of the salt, all the paprika, the oregano, and bay leaves over the meat and drop in the rosemary. Add the carrots on top. Without stirring or turning , cover the pan tightly. Heat at medium temperature, with the seasonings and carrots on top and the onions and garlic 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 for 30 minutes.
After about 30 minutes, 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 and garlic 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, stir and continue to cook, partially covered while you prepare the sauce.
To prepare the sauce:
Pour 3 cups of 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, if necessary. Turn off the heat and add frozen peas and mix
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 over egg noodles or your choice of pasta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 448 | ||
Calories from Fat: 271 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 93.6mg | 29 % | |
Sodium 722.1mg | 25 % | |
Potassium 726.3mg | 19 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 11.3g | ||
Protein 29.5g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 448
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