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.

Receipt Date: August 26, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


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


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.    

Amy’s Favorite Pairing


$39.00 750 ml

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