Tag: goulash

Trieste goulash: original recipe | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Trieste goulash: original recipe |  Yummy Recipes

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.

Who knows the differences between stew and goulash? – Italian Cuisine

All the secrets not to confuse the two traditional meat-based recipes. And the preparations to cook them to perfection without confusing the Italian and Hungarian dishes

Meat cut into cubes, long cooking and frequent pairing with coarsely cut potatoes. But stew and goulash, seen up close, they don't look so much alike. In fact, the basic ingredients with which they are prepared are very different, thanks also to the traditions and geographical areas of origin. Here then are the main differences that will help us not to confuse them, and here are the recipes to prepare them.


Anyone who thinks that the basic ingredient is generic red meat cubes is out of the way. In fact, to prepare a good goulash, the the neck, the turn or the shoulder of the beef. The traditional recipe for stew, on the other hand, involves the use of fatty cuts of veal such as the white meat.

The fat

Stew and goulash are not light recipes. For this reason they are often consumed during the winter season and considered real unique dishes. And if in goulash the fat used in the traditional recipe is it lard, the preparation of the stew involves the use of extra virgin olive oil and butter.

Spices and vegetables

Both recipes involve the preparation of a vegetable base. For the stew, prepare a sauté of celery, carrots, onion while in the Hungarian recipe we find only the onion, sometimes accompanied by garlic. Herbs and spices also mark a watershed between the two recipes. In fact, in the stew we find bay leaf, sage, rosemary, parsley and pepper while goulash is characterized by the use of paprika and cumin.

The wine and the flour

These ingredients appear only in the stew recipe and are used in the step of browning some meat. In the goulash recipe, on the other hand, it starts with a low heat cooking on a base of lard and paprika, which gives the dish its characteristic red color.

The recipes

So here are the recipes for preparing stew and goulash to perfection. What is your favorite?

Beetroot gnocchi and wild boar goulash recipe – Italian Cuisine

Beetroot gnocchi and wild boar goulash recipe

  • 500 g potatoes
  • 300 g boiled beets
  • 230 g flour
  • 1 egg
  • salt
  • 500 g wild boar pulp cut into chunks
  • 2 large onions
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 branch of rosemary
  • 1 carrot
  • 1 stalk of celery
  • 1 boiled beetroot
  • flour
  • butter
  • tomato concentrate
  • sweet paprika
  • pepper in grains
  • Juniper berries
  • sprigs of thyme
  • Red wine
  • extra virgin olive oil
  • salt

Cleanse beets and cut into slices. Boil the potatoes in their skin for 40 minutes, peel and mash them. Blend the beets and add them to the potatoes.
Knead with the flour, egg and a pinch of salt until a homogeneous mixture is obtained. Form the gnocchi, boil them, cool them in water and ice, drain and distribute them on a tray.

Cleanse onions and cut into slices; stew them in a saucepan together with the peeled garlic, a pinch of salt, a drizzle of oil and a finger of water for about 10 minutes, until soft.
Clean carrot and celery and add them to the onion, whole. Lightly flour the meat and brown it in a non-stick pan with a drizzle of oil and a small knob of butter for about 5 minutes.
Drain the excess fat and add the meat to the vegetables. Deglaze the pan with 250 g of red wine and then pour it into the meat casserole. Season with a pinch of paprika, 1 tablespoon of pepper, a few juniper berries, rosemary, thyme; wet with water, cover, and color with 1 tablespoon of tomato paste. Add salt and cook covered until the meat is soft, for about 50 minutes.
Remove celery and carrot, rosemary and thyme. Drain the meat and onions and let the sauce in which they cooked cool, then remove the fat that has risen to the surface with a spoon.
You do reduce the sauce, if needed, until a sauce is obtained; add the meat.
Prepare a beetroot juice.
Jump the gnocchi in a casserole with the juice, butter and salt.
Serve them with wild boar goulash.

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