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Active Time: 15 Minutes
Total Time: 1 Hour 45 Minutes
Yield: Serves 6
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| All the cuisine of the Friuli and Venezia Giulia regions bears the mark of centuries of Hapsburg rule. This goulash is just one example. Whereas in Hungary it is looked upon as a meat soup in Friuli it becomes an important main course. Its encounter with Italian tradition has, however, led to a few changes. The classic recipe uses butter and pork fat which are here replaced by olive oil, and the original vinegar becomes white wine. Moreover; the rather sweet Hungarian paprika gives way to the very Italian touch of hot chili pepper. |
RECIPE INGREDIENTS
| 2 large onions, thinly sliced |
| 1/2 cup olive oil |
| A pinch of ground cumin |
| 1 garlic clove, minced |
| 2 tablespoons dry white wine |
| 2 lb yearling beef, cut up for stewing and trimmed well |
| 1 red chili pepper, minced |
| 2 cups hot water |
| salt |
| 1 tablespoon all-purpose flour |
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DIRECTIONS
In a large skillet, fry the onions gently in the oil. Add the cumin, garlic, white wine, and beef. Brown the meat, stirring, and continue cooking, adding the chili pepper and pouring in the hot water a little at a time. Simmer for 1 1/2 hours. Adjust the salt. Just before the end of cooking dissolve the flour in a ladleful of the cooking liquid, and stir into the goulash to give it a dense, creamy sauce. Serve with boiled potatoes.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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