Region: Friuli-Venezia Giulia
1kg of beef (muscle),
2 red onions,
1 tablespoon of 00 flour,
2 bay leaves,
200g of canned tomato puree,
2 tablespoons of paprika powder (sweet or spicy according to taste),
5 tablespoons of extra virgin olive oil,
Goulash (or herdsman's meat), a stew called pörkölt in Hungary, often includes an amount of onion equivalent to the weight of the meat. Some versions are closer to the Austrian Goulashsuppe. As a matter of fact, the Trieste recipe does not use tomatoes or potatoes, while paprika is essential, giving to the dish its typical brown, red colour.
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