Goulash from Friuli

Ingredients for 4 servings:

• 1 kg beef, from the underside
• 1 sprig(s) rosemary
• 1 sprig(s) sage
• 2 cloves garlic
• 2 onions (vegetable onions)
• 1 chili pepper(s), red
• ¼ liter wine, red, dry
• 100 g smoked bacon
• 2 tbsp oil
• 1 tbsp paprika powder, sweet
• 500 g tomatoes
• ¼ liter broth
• Salt and pepper, black
• 4 sprigs of parsley

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

Wash the meat under cold water, pat dry, cut into approximately 3 cm cubes, and place in a bowl. Rinse the herbs, shake dry, and chop as finely as possible, removing the coarse stems. Peel and finely dice the garlic and onions. Halve the chili pepper lengthwise, remove the stem and seeds, then wash and chop. Mix with the wine, herbs, onions, and garlic. Pour the wine marinade over the meat, cover, and let marinate in a cool place for 3 hours. Remove the rind and gristle from the smoked bacon, then slice and then strip. Remove the meat cubes from the marinade and pat dry thoroughly. Heat the oil in a large pot and fry the bacon until crispy. Add the meat and sear. Add the marinade and paprika. Blanch, peel, dice, and add the tomatoes. Pour in the broth, season with salt and pepper, and let it simmer, covered, for 1 1/2 hours. Rinse the parsley, shake it dry, chop it, and sprinkle it over the goulash. This goulash goes well with boiled potatoes or homemade noodles.