Goulash from Trieste

This recipe is a direct heir to the Hungarian goulash with the addition of tomato, which is not used in the original.

Trieste was a city that for centuries remained linked to Austria and through it received the influence of Central European cuisine. That is why it is not surprising that goulash appears among its characteristic recipes.

In fact, Trieste has only acquired a strongly Italian tinge since the defeat of the Austro-Hungarian Empire after World War I and its entry into the Kingdom of Italy. Until then, Trieste was a free port with a strong Austrian, Slovenian, Croatian, Albanian and other Adriatic nationalities.

INGREDIENTS (4 people):

• 600 grams (1.3 pounds) of beef, cut into cubes
• 200 grams (7 oz) of tomato crushed
• 1 large onion
• 1 tablespoon paprika (Hungarian paprika)
• 1 sprig of rosemary
• Salt
• Extra virgin olive oil

In a large casserole we pour a generous jet of olive oil. Over medium heat we fry the grated onion with a little salt to make it sweat. When we add the meat to the transparent onion and we turn it so that it browns all over the place. When it is well browned, add the crushed tomato and a little water that just covers the meat.

At that time we add the paprika and rosemary. Generally the paprika used is of the sweet type but the spicy can be used sparingly.

We cook over low heat until the meat is tender. As it is possible that the broth runs out before this happens, we add warm water up to the level of covering the meat and until it is completely softened. It can take long to cook the meat if it is hard. Be ready for 2 or 3 hours cooking adding broth many times.

It is served piping hot with polenta (as in the photo) or mashed potatoes.