After a dish yesterday that showcased the amazing seafood of the region, today the foreign influence in Friuli shows its face again. It's amazing how two dishes from the same region can be on such opposite ends of the spectrum. We are moving from a light, delicate crab dish yesterday to thick, hearty, goulash today. I must say though, for a totally unappetizing name, goulash really is delicious. It is one of those dishes that cooks for quite a while, and all the time fills your house with a fantastic aroma. Usually you trade off that delicious smell for something that is labor intensive to cook, or at least to prepare. With goulash though, if you invest 10 minutes in easy prep work, you can just let it do its thing on the stove for the next hour and a half and do something else entirely. Not a bad deal!
Adapted from cooking.com
2 large onions, sliced (this may seem like a lot, but they will cook down a great deal)
1/4 cup olive oil
1 pinch of cumin
1 clove garlic, minced
2 tablespoons white wine
2 lbs round or rump roast, trimmed and cut into 1 inch pieces
1/2 to 1 teaspoon red pepper flakes
2 cups hot water
salt to taste
1 tablespoon all-purpose flour
- Heat the oil in a large pot over medium heat. Add the onions and cook until translucent, about 4 minutes.
- Add the cumin, garlic, and white wine. Stir to combine.
- Add in the beef and brown, stirring frequently. Add the pepper flakes.
- Slowly add the 2 cups water. Turn the heat down to medium low and let the mixture simmer for 1 1/2 hours, stirring occasionally.
- Add salt to taste. In a separate bowl, add the flour to a ladleful of the broth from the goulash. Mix thoroughly, eliminating any lumps. Pour this into the goulash and stir thoroughly, creating a thicker broth. If desired, add more flour for a thicker broth.
Potatoes are an ideal side for this meal. Traditionally, potatoes are not cooked in the goulash itself, but I have a sneaking suspicion that it would be a delicious addition!
Ryan's rating of Goulash - 5.