I made this dish some time ago but never posted it on my blog so I decided to post it now.
My mum used to make it so many times and I grew up with it. It is very simple to prepare but you need to cook it slowly for about 2 hours. You could also make it in advance and let the flavours marry for a bit.
Trieste, the capital of Friuli-Venezia Giulia was part of the Austro-Hungrarian Empire prior to the end of World War I so it is home to this dish. Trieste is only 1 hour away from my hometown and it is the easternmost spot in the northern part of Italy on the Slovenian border.
A beautiful seaside city, worth visiting if you are in the area.
- Prep Time : 20 minutes
- Cook Time : 2h 00 min
For a really tasty stew don't choose meat that's too lean. It needs to have some fat.
Slice the onions finely and stir fry them over a low heat with 2 tbsp of olive oil. Turn the heat on, add the beef and brown the meat for a couple of minutes.
Dissolve the paprika in a bowl with a little water and pour it over the meat.
Add the tomato sauce, the salt and the herbs which you can tie together with a string if you like.
Cook over a low heat with the lid on for about 2 hours until the meat is tender. Add a little hot water from time to time if you find that the stew is becoming too dry.
Serve with polenta, potatoes or rice.