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Add a photoRich and tasty dish from Triestine food tradition
Ingredientes
- extra virgin olive oil
- a big onion
- flour
- 600 g diced leen beef
- salt
- a tsp of sweet paprika powder
- rosemary
- fresh marjoram (I used dried one)
- bay leaves
- 100 g tomatoes sauce
- 1 cup of warm water
- To be served with
- 4 medium potatoes
Direcciones
- Chop finely the onion; put in a thick-bottomed pan (or in a low pot) a drizzle of extra-virgin olive oil and, when it is hot, brown lightly the chopped onions.
- Meanwhile, lightly flour the meat and add it to the onions, let it brown for about five minutes; past this time, add salt and continue cooking for another fifteen minutes, stirring frequently.
- Now add the tomatoes sauce diluted with a cup of warm water, then add paprika, rosemary, marjoram and bay leaves.
- Cover with a lid and let stew over a low flame until the meat is tender (it will take about 45 minutes, even more); if the sauce thicken too much, you can pour a little tomatoes sauce diluted with water or simply water.
- I served goulash with potatoes prepared in the simplest way I know: take the potatoes, wash and scrape them, because you won't peel them. Cut them in half (lengthwise), arrange them on a baking pan and bake them in the oven at 390° F (200° C) for about 20 minutes, or until the potatoes will be puffed and cooked (it depends on the size of the potatoes: I suggest you to check if they're ready by puncture them with a fork or a toothpick). Once removed from oven, add salt and eat them with your hands, perhaps using them to clean your plate!
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 144mg | 6% |
| Potassium 804mg | 23% |
| Total Carbs 31.86g | 8% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.41g | 2% |
| Protein 3.91g | 6% |
