Gulash Trestino Gulasch alla Triestina

Name: Gulash Trestino Gulasch alla Triestina
Ingredients: 1/3 cup (100 ml) Extra-virgin olive oil; 2 lbs (1 kg) Yellow onions, sliced very thin; 2 lbs (1 kg) Boneless beef chuck roast, but into small cubes (about 1 inch); To taste Salt; 1/4 cup (113 grams) Flour; To taste Freshly ground black pepper; 1/2 cup (118.29 ml) Red wine; 2 tsp Smoked, sweet paprika; 2 tsp Sweet paprika; 2 Bay leaves, fresh or dried; 1 large sprig Fresh rosemary leaves, minced; 2 tbsp Tomato paste; 1 1/3 cup (300 ml) Hot beef stock or water

This dish for Guasch originates from Trieste, the capital of Friuli-Venezia Giulia which was part of the Austro-Hungarian Empire, and is made with Hungarian paprika, among other ingredients.

Every good Triestina cook has a family recipe that has been handed down through the generations. This hearty beef stew flavored with paprika is often served with mashed potatoes, potato gnocchi, or polenta.

Serves
4

Ingredients

1/3 cup (100 ml) Extra-virgin olive oil
2 lbs (1 kg) Yellow onions, sliced very thin
2 lbs (1 kg) Boneless beef chuck roast, but into small cubes (about 1 inch)
To taste Salt
1/4 cup (113 grams) Flour
To taste Freshly ground black pepper
1/2 cup (118.29 ml) Red wine
2 tsp Smoked, sweet paprika
2 tsp Sweet paprika
2 Bay leaves, fresh or dried
1 large sprig Fresh rosemary leaves, minced
2 tbsp Tomato paste
1 1/3 cup (300 ml) Hot beef stock or water

Directions

Heat the oil in a large Dutch oven or other heavy-bottomed pot over low heat, add the onions and cook, stirring often, until the onions are very soft and translucent. They should be light golden but not browned.
In a separate frying pan, heat 2 tablespoons olive oil over medium heat and brown the meat well on all sides in batches, turning them occasionally to prevent burning, 4-6 minutes. Don't crowd the pan or the meat will steam rather than sear. Season them with salt and pepper, sprinkle the meat with 2 tablespoons of flour and transfer it to a plate and repeat until all the meat is browned.
Deglaze the pan with the wine, scraping up any bits from the base of the pan and allow some of the liquid to evaporate. Pour the wine into the pot with the cooked onions, and add the beef, as well as any juices that may have accumulated on the plate.
Stir in the smoked and sweet paprika, bay leaves, and minced rosemary. Dissolve the tomato paste in the hot stock or water and pour it into the pot. Season with a little salt and pepper and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer gently for 1-1/2 hours or until the beef is tender. Uncover and cook a little longer, until the juices have thickened into a rich sauce. Add a splash of broth or water if the sauce seems too thick.
Serve with mashed or roasted potatoes.