VAL PUSTERIA STYLE GOULASH

DIFFICULTY: 1

PREPARATION: 25

COOKING: 2 hours 15 minutes

SERVINGS: 4

INGREDIENTS:

• 1 3/4 lbs. (800 g) beef chuck
• 1 lb. (400 g) yellow onions, chopped
• 3/4 cup plus 2 tbsp. (200 ml) red wine
• 1 tsp. paprika
• 1 oz. (25 g) all-purpose flour, or about 3 tbsp.
• 1 strip lemon zest
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 sprig fresh marjoram
• 2 tbsp. (30 ml) olive oil
• 1 oz. (30 g) tomato paste
• salt and pepper

INSTRUCTIONS:

1. Cut the meat into cubes.
2. Heat the oil in a skillet until hot, add the meat and the onions, and sauté for a few minutes.
3. Dissolve the flour and the paprika in a little water in a glass and pour over the meat.
4. Pour in half of the red wine and simmer until it evaporates.
5. Add the rosemary, bay, marjoram, the lemon zest, and the tomato paste and mix well.
6. Add a glass of water and the remaining wine; cover and let cook, at least 2 hours.
7. If the dish becomes too dry during cooking, add a little water.
8. Before serving, remove the bay leaf.
9. Serve the goulash with polenta, boiled potatoes or flour dumplings.