This traditional Hungarian recipe has been adapted using Italian ingredients to create a mouth-watering meal that is sure to please.
The aroma exuding from the kitchen while you cook this dish is ethereal. The careful blend of spices is so savory and delicious that it’ll be hard to have just one plate.
Ingredients (for a party of 2-4):
1 whole white onion
2 cloves of garlic
1 lb beef chuck
1/4 cup of butter
1/4 tsp of marjoram
1/2 tsp of cumin
1 bay leaf
2 tsp of paprika
1 tbsp of red wine vinegar
2 1/2 cups of beef stock
4-6 Campari tomatoes
1 tbsp of salt
1/2 tbsp of pepper
1 tbsp of white flour
To start, finely chop your onions, garlic and cut your Campari tomatoes into 4’s.
Grab a medium sized pot and melt the butter. Once it’s melted, add your onions and cook until translucent and soft. Then add garlic and push to the side of your pot.
Next add your chuck and let it brown on both sides before mixing with your onions and garlic.
Add tomatoes, marjoram, cumin, paprika, crumbled bay leaf, paprika, salt, pepper and wine vinegar. Add some beef stock if the mixture is too dry.
Let this simmer on low heat for 30 minutes.
In a separate pot, heat up the beef stock before adding to your mixture so that it’s a comparable temperature.
Continue to cook until the meat is tender and the sauce is thick.
If your sauce isn’t thick after 30-45 minutes, add 1 tbsp of white flour and stir. This will help the sauce thicken!
Once your stew is thick and tender, serve with a warm French baguette for dipping!
Let me know how your Italian beef goulash tastes in the comments!
