Gulasch Italiano | Italian Goulash
Living in Northern Italy was an extraordinary cultural experience. If I drove about 20 minutes north of Como, I would be in Switzerland. About 20 minutes south, I would be in Milano. One of my favorite places to drive was about 20 minutes up the mountain above Brunate to a place only trekkers would usually stumble upon, San Maurizio. There you will find La Baita Carla, a Valtellinese style lodge that serves incredible Northern Italian comfort food, such as this Italian-style Goulash served over a hill of polenta. This hearty dish requires a robust red wine. I recommend Madonna Nera Rosso di Montalcino.
See ingredients, directions and pairings.
Ingredients
2 pounds of Stew Meat
2 Large Onions, sliced thinly
3 cups of Imported Italian Canned Whole Tomatoes, chopped roughly
2-1/2 cups Red Wine
1 cup Broth
1/4 cup Red Wine Vinegar
1/4 cup EVOO
1 teaspoon Paprika
Pinch of Red Chili Pepper Flakes, to taste
Sea Salt and Pepper, to taste
Directions
Heat the EVOO in a large pot over medium heat.
Add the beef and onions, cook until browned.
Stir in the red wine vinegar, paprika, sea salt, pepper.
Add the red wine and simmer until reduced by half.
Add the tomatoes and broth.
Toss in red chili pepper flakes, sea salt, and pepper to taste.
Simmer for 1 1/2-2 hours or until meat is very tender.
Add additional broth if needed.
Serve with Polenta, see the recipe.
Additional Pairings
Our Sparkling Wine Collection
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