Believe it or not, Gulasch is Italian! Okay, maybe not in its origins, but in the years since the Austro-Hungarian Empire-when it was first introduced, Gulasch has remained in Italy. Loved, adapted and altered, it has become an integral part of Northeastern Italian cuisine with distinct variations from one city to the next. Gulasch Triestino, reflects influences from Austria, Hungary and Italy. The addition of tomatoes and rosemary are undeniably mediterranean; the Trieste version also uses copious amounts of onion and is braised in a thick sauce rather than a thin soup. The preferred accompaniments in Italy consist of creamy polenta or potato gnocchi.
It makes a hearty winter dish that is just perfect for the impending blizzard and our debut blog post. Another reason I chose gulasch is more familial, as Trieste is the gateway to Istria, which is the ancestral homeland of my grandfather. His father, Pietro, identified as Croation but spoke Italian and served in the Italian military. He immigrated first to NYC, then San Francisco, shortly after the fall of the the Austro-Hungarian Empire, seeking new opportunities in a less war-torn part of the world. Istria, as he experienced it, had been claimed by as many as nine different European countries (including Italy), as it gave them access to both the Adriatic and Mediterranean seas.
That's enough rambling, let's get into it:
INGREDIENTS
2T Neutral Oil
2lbs Onions
1lb Trimmed Boneless Chuck for Stewing
2c Beef Stock
1c Water
1T Hungarian Sweet Paprika
1.5t Kosher Salt
0.25t Black Pepper
1ea Rosemary Sprig
4T Tomato Paste
2T Red Wine Vinegar
0.5T Potato STarch & White Rice Flour
METHOD
Peel and cut the onions into large wedges, and set them aside in a suitable bowl.
Pre-heat a 5qt Dutch Oven (or equally sized heavy bottom pot) over medium high heat for 2-3 minutes. Add teh oil. Season the chuck with half the kosher salt and all the balck pepper. Add the seasoned beef to the pot evenly spaced. Let sear for 2-3 minutes; turn to sear the other side for an additional 2-3 minutes. Remove the chuck from the pot, and set aside in a suitable bowl.
Add the onions to the pot, sprinkle with half the remaining kosher salt, and cook over moderate heat, stirring occasionally until lightly caramelized, about 20minutes. Deglaze the pot by stiring in the red wine vinegar, immediately followed by the water. Add teh chuck back into the pot.
In a small bowl, using a whisk or fork, make a slurry with the potato starch and white rice flour along with 2T of the beef stock. Stir until well mixed and no lumps remain. Stir in the remaining beef stock, and pour all into the chuck and onions. You can now stir in all the remaining ingredients: paprika, tomato paste, and rosemary. Bring the stew to a low boil, reduce the heat to low, and cover with a lid ever so slightly ajar. Leave on low heat to simmer for 45-60 minutes. Occasionlly stirring.
Alternatively you can place the covered dutch oven (please be sure all parts and handles are oven safe) in an oven pre-heated to 250F, and braise for 2-3 hours.
Once finished remove the rosemary sprig, and serve over either creamy polenta or potato gnocchi. If desired, sprinkle with chopped fresh parsley.
Enjoy!