You know the beff stew typical of Hungary Trieste? The recipe comes from the Hungarian dish known as Goulash or Gulyás. It was the poor dish of the nomadic shepherds of the Hungarian prairie, called Gulyas. It was they who devised a useful and ingenious way to preserve a fresh product like the meatso that you can carry it with you on long journeys.
First of all, the they cut into small pieces and they cooked it for a long time, hours and hours, in a large pot, so as to dry out all the cooking liquid. Secondly, the they spread on wooden planks and the they left to dry under the sun. Before consuming it, they soaked it in boiling water, with the vegetables they found or had available. The result was therefore one hearty soup or gulyás-leves, literally the herdsman’s soup.
The Trieste version is very similar, but faster, and was the protagonist of the episode of 4 Restaurants by Alessandro Borghese dedicated to Gorizia.
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