in Italy

Beef goulash with peas

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Ingredients for 4 servings:

  • 1,000 g beef goulash
  • 500 g peas, fresh or frozen
  • 1 gr. can/n tomato(s) (pizza)
  • 1 large onion(s)
  • 2 cloves garlic
  • 125 ml red wine, dry
  • 4 tbsp olive oil
  • salt and pepper
  • possibly meat broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spezzatino in stufato, goulash from Tuscany

Finely dice the onion and garlic. Heat the oil in a casserole dish and sauté the onion and garlic until translucent. Add the beef goulash and brown well. Pour in the red wine and reduce over low heat. When the wine has evaporated, season with salt and pepper, then add the tomatoes. Then cover and simmer over low heat for about 2 hours. Stir occasionally and add a little meat stock if desired. Add the fresh peas 10 minutes before the end of the cooking time (20 minutes for frozen peas). Serve the goulash with oven-toasted baguettes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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