As winter settles in, nothing seems more satisfying than a steaming bowl of hearty stew. Why not try making Beef Goulash with a recipe from Italy’s extreme north, Friuli Venezia Giulia (aka Friuli)? It’s a dish that’s adopted from nearby Austrian and former Yugoslavian neighbors. In fact, when you go to visit Vigna Petrussa’s vineyards and winery in Friuli (visit it virtually HERE during this August’s VeroTalk), you are so close to Slovenia that your cell phone service automatically switches service from the Italian to the Slovenian telcom.

Before this VeroTalk, as we were planning food dishes to pair with Vigna Petrussa’s red wines, Refosco and Schioppettino, Goulash was the first dish that popped to mind. This is one of Hilde Petrussa’s, Vigna Petrussa’s vigneron and owner’s, favorite go-to dishes, especially made for the brisk Friulian climate.

Goulash has its roots in Hungary. Goulash gets a lot of its flavor from paprika, which is made from grinding red bell peppers and that gives it a little touch of spicy heat without being overwhelming. The defining characteristic of modern goulash, compared to an English stew for example, is its thickness. Cooked for a long time to give the beef time to become delectably tender reduces the juices and broth to create a more sauce-like texture rather than a liquid soup. In Friuli it is traditionally served alongside polenta, or the Italian version of grits. A creamy polenta is wonderful at sopping up the thick, juicy sauce of goulash, and definitely ups the rib-sticking value of this dish!

Check out the beef goulash recipe below, which is inspired by one of Hilde Petrussa’s local restaurants, Al Cjant dal Rusignu just south of Prepotto, in Friuli Italy, where you can find Vigna Petrussa’s winery.

A hearty dish like beef goulash definitely calls for red wine. Vigna Petrussa’s red wines all have the right amount of acidity and tannins to pair well with a rich beef stew, like Goulash. Try:

• Vigna Petrussa’s 92 point Refosco, which is made like Amarone with air drying the grapes,

• Vigna Petrussa’s 92 point Schioppettino 2016, an interesting red variety with its birthplace in Prepotto, Italy and often likened to a Rhone-like wine,

• Vigna Petrussa’s 94 point Schioppettino Riserva 2015, which is Hilde’s prized Schioppettino made with a Pied de Cuve wild yeast starter then aged for 4 years.

Italian Beef Goulash Stew

Procedure:

1. Sautè the chopped onion, celery, and carrots. Once soft, add the garlic and stir to soften. Add the beef chunks and stir well. Once fully browned, add the tomato sauce and beef broth. Once mixed, stir in the paprika, cumin, and a bit of salt and pepper to taste.

2. Bring to a boil, then cover and turn the flame to low. Let simmer for several hours, stirring occasionally until the goulash sauce is thickened naturally and the beef is falling apart fork-tender.

3. Serve in a bowl over a generous helping of soft polenta or grits. Garnish with fresh parsley and/or sour cream dabbed on top.

N.B. For a low maintenance option, use a slow-cooker, crockpot, or instant-pot! Add all the ingredients to the pot, stir well and set to low for 5-6 hours, or high for 3-4 hours. This also really allows the amazing smell to permeate all through your house, tantalizing you until dinner time!

Cooking Time: 2-3 hours
Portions: 6 servings

Ingredients:
½ lbs of Beef Chuck
    Roast (in chunks)
1 onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1 cup tomato sauce
2 cups beef broth
3 tablespoons paprika
2 teaspoons cumin
Salt/Pepper to taste

To Garnish:
Polenta or Grits
Sour Cream
Fresh Parsley

Suggested Wine Pairing:
Bold Red Wines - Try:
Vigna Petrussa | Refosco Red Wine
Vigna Petrussa | Schioppettino Red Wine
Vigna Petrussa | Schioppettino Red Wine Riserva

What wine does goulash pair well with?

Let us know how your take on this Friulian Goulash Stew comes out and how it pairs their red wines! You can pick up the wine in our online shop, and we will ship it directly to you!