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Tradizione ungherese


Goulash is a typical Hungarian dish, excellent for winter evenings, rich in flavor and spicy notes, it can be presented in different ways and complete multiple combinations.

Goulash was the favorite dish of herdsmen who needed substance and nourishment, a poor dish by tradition it spread in Europe thanks - also - to this characteristic: in Poland it took the name of Rindsgulasch in Austria. Choose goulash if you want to play with your imagination without the fear of making mistakes!


  • 500 g of Bovì stew
  • 2 tablespoons flour
  • 400 g of onions
  • 1 tablespoon sweet paprika
  • 1 tablespoon cumin powder
  • 1 pinch of chilli pepper
  • 3 tablespoons of tomato paste
  • 40 g of butter
  • 1 glass of Guinness beer
  • mixed herbs (fresh chopped rosemary, 1 bay leaf)
  • 700 ml of meat broth
  • salt just enough


Even out the cuts of meat, making them into cubes of more or less the same size. Slice the onions very thin. Flour the meat, removing the excess flour.

Melt the butter in a pan with high sides, brown the floured meat, mixing well, add the onions and brown, adding the beer. At the end of the operation which will last about 15 minutes, add the paprika, salt and mix.

Continue cooking for about 20 minutes, stirring often and adding a few ladles of broth when too dry.

Add the tomato paste diluted in the broth, the chilli pepper and the herbs to the mixture.

Cook with a covered pan and very low heat for an hour and a half. If necessary, add hot water.

Serve the goulash with mashed potatoes, unsurpassed!