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Pasticada Goulash
A rich and deeply flavored beef goulash, inspired by the traditional Dalmatian Pasticada but adapted into a quicker, stew-like format. Tender beef is slow-cooked in a savory sauce with onions, garlic, and a touch of red wine.
🧂 Ingrédients
- 1.5 kg Beef chuck roast(cut into 2-inch cubes)
- 3 large Onions(chopped)
- 6 Garlic cloves(minced)
- 2 medium Carrots(diced)
- 2 Celery stalks(diced)
- 3 tbsp Tomato paste
- 250 ml Dry red wine
- 750 ml Beef broth
- 2 tsp Smoked paprika
- 1 tsp Sweet paprika
- 2 Bay leaves
- 4 Allspice berries
- 3 tbsp Vegetable oil
- 2 tbsp All-purpose flour
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
💡 Conseils de pro: Drying the beef helps it to sear better. - 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
- 3
Add chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes.
💡 Conseils de pro: Scrape up any browned bits from the bottom of the pot. - 4
Add minced garlic, diced carrots, and celery. Cook for another 5 minutes until fragrant.
- 5
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
- 6
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute.
- 7
Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until slightly reduced.
- 8
Return the seared beef to the pot. Add beef broth, smoked paprika, sweet paprika, bay leaves, and allspice berries. Stir to combine.
- 9
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is very tender.
💡 Conseils de pro: Stir occasionally and add more broth or water if the stew becomes too dry. - 10
Remove bay leaves and allspice berries before serving. Adjust seasoning with salt and pepper if needed.
💡 Conseils de pro
- ✓For a deeper flavor, marinate the beef overnight in red wine with some of the aromatics.
- ✓If the sauce is too thin, you can thicken it by simmering uncovered for the last 30 minutes of cooking, or by making a slurry of cornstarch and water.
- ✓This goulash is excellent served with mashed potatoes, polenta, or crusty bread.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of balsamic vinegar in the last hour of cooking for a touch of acidity.
- For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper with the garlic.