Italian Gulash Di Manzo

In Northern Italy such as the region of Friuli-Venezia Giulia, goulash is called “gulash di manzo.” This hearty and flavourful dish can be served with a side of creamy polenta or gnocchi.

Serves 4 - 6

Ingredients

2 lb stewing beef, cubed
1 large onion, chopped
2 cloves garlic
2 tablespoons Hungarian paprika
4 tablespoons tomato paste
1 cup red wine
1 tablespoon balsamic vinegar
1 teaspoon caraway seeds, crushed
2 cups chicken stock
1 tablespoon marjoram
1 tablespoon fresh parsley, chopped
salt and pepper to taste

Directions

Using a large stock pot, brown meat on all sides over high heat. Add the onions and continue cooking until they begin to caramelize.

Add the garlic. Turn the heat down to medium low and add the paprika. Cook for about 5 minutes and then add the tomato paste. Stir well and cook for an additional 3 - 5 minutes. Just be careful not to let anything burn.

Add the wine, balsamic vinegar, and simmer until it thickens. Add the chicken stock, caraway seeds, marjoram and simmer on low heat for at least an hour or until meat is very tender. Stir occasionally. Season with salt and pepper to taste.

Garnish with parsley if desired.

Also, if you've never made gnocchi before or are unsure about how to prepare it, below is a link to a recipe from Italian Chef Mario Batali as featured on the Food Network.

Gnocchi - Recipe courtesy of Mario Batali
http://www.foodnetwork.com/recipes/mario-batali/gnocchi-recipe2/index.htm