Gulash Triestino

Caultron with slavic goulash at Tripod. Preparing goulash in open air – Jiří Sedláček CC BY-SA 3.0


800 g (1 3/4 lb) stewing steak, cubed
800 g (1 3/4 lb) onions, finely chopped
2 tablespoons paprika
1 teaspoon dried laurel
2 teaspoons dried rosemary
2 teaspoons dried marjoram
500 g (1 lb 2 oz) puréed tomatoes
8 tablespoons extra virgin olive oil

How to make the Gulash Triestino:

Fry gently onions in oil in a saucepan, over a very low flame. Add the meat with the herbs and simmer until meat begins browning. At this point pour in the paprika, dissolved in a little warm water, the puréed tomatoes and some warm water. Season with salt and keep on cooking, always over a very low heat, covered, for an hour or until meat is soft. Serve the gulash hot with its sauce.

Serves 4

Cooking in Trieste and Grado.

Cooking in Trieste and Grado reflects the Venetian style of cooking seafood, with strong Austrian and Slavic influences. Gulash is a favorite dish, a well-known stew with a strong flavor made slightly sweet by the abundant use of onions. The tradition of rebechin, that is filling the stomachs of the dockworkers who after starting their work at dawn stop at the nearest bar for a hearty snack. This usually consists of something salty with a base of beans and onion, tuna, sardines, and other goodies.

Regional recipe from Friuli Venezia Giulia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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