Warm Up With this Tasty Goulash from Northern Italy
As winter settles in, nothing seems more satisfying than a steaming bowl of hearty stew. Why not try making Beef Goulash with a recipe from Italy’s extreme north, Friuli Venezia Giulia? It’s a dish that’s adopted from nearby Austrian and former Yugoslavian neighbors. In fact, when you go to visit Vigna Petrussa’s vineyards and winery in Friuli (visit it virtually HERE during a VeroTalk), you are so close to Slovenia that your cell phone service automatically switches service from the Italian to the Slovenian telecom.
Before this VeroTalk, as we were planning food dishes to pair with Vigna Petrussa’s red wines, Refosco and Schioppettino, Goulash was the first dish that popped to mind. This is one of Hilde Petrussa’s, Vigna Petrussa’s vigneron and owner’s, favorite go-to dishes, especially made for the brisk Friulian climate.
A delicious bowl of Beef Goulash, ready to pair with Vigna Petrussa Schioppettino red wine.
Goulash has its roots in Hungary. Goulash gets a lot of its flavor from paprika, which is made from grinding red bell peppers and that gives it a little touch of spicy heat without being overwhelming. The defining characteristic of modern goulash, compared to an English stew for example, is its thickness. Cooked for a long time to give the beef time to become delectably tender reduces the juices and broth to create a more sauce-like texture rather than a liquid soup. In Friuli it is traditionally served alongside polenta, or the Italian version of grits. A creamy polenta is wonderful at sopping up the thick, juicy sauce of goulash, and definitely ups the rib-sticking value of this dish!
Check out the beef goulasch recipe below, which is inspired by one of Hilde Petrussa’s local restaurants, Al Cjant dal Rusignu just south of Prepotto, in Friuli Italy, where you can find Vigna Petrussa’s winery.
A hearty dish like beef goulash definitely calls for red wine. Vigna Petrussa’s red wines all have the right amount of acidity and tannins to pair well with a rich beef stew, like Goulasch. Try:
Vigna Petrussa’s RiNera Unoaked Schioppettino, a fun wine it showcases classic Schioppettino flavors but with the freshness from being unoaked,
Vigna Petrussa’s Schioppettino, an interesting red variety with its birthplace in Prepotto, Italy and often likened to a Rhone-like wine,
Vigna Petrussa’s Schioppettino Riserva, which is Hilde’s prized Schioppettino made with a Pied de Cuve wild yeast starter then aged for 4 years,
Vigna Petrussa’s Refosco, which is made like Amarone with air drying the grapes,
Vigna Petrussa’s Rebusson Red Wine Blend, an oak-aged artful blend of international varieties that grow well in Friuli Venezia Giulia.
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Italian Beef Goulash Stew
Procedure:
1. Sautè the chopped onion, celery, and carrots. Once soft, add the garlic and stir to soften. Add the beef chunks and stir well. Once fully browned, add the tomato sauce and beef broth. Once mixed, stir in the paprika, cumin, and a bit of salt and pepper to taste.
2. Bring to a boil, then cover and turn the flame to low. Let simmer for several hours, stirring occasionally until the goulash sauce is thickened naturally and the beef is falling apart fork-tender.
3. Serve in a bowl over a generous helping of soft polenta or grits. Garnish with fresh parsley and/or sour cream dabbed on top.
N.B. For a low maintenance option, use a slow-cooker, crockpot, or instant-pot! Add all the ingredients to the pot, stir well and set to low for 5-6 hours, or high for 3-4 hours. This also really allows the amazing smell to permeate all through your house, tantalizing you until dinner time!
Cooking Time: 2-3 hours
Portions: 6 servings
Ingredients:
½ lbs of Beef Chuck
Roast (in chunks)
1 onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1 cup tomato sauce
2 cups beef broth
3 tablespoons paprika
2 teaspoons cumin
Salt/Pepper to taste
To Garnish:
Polenta or Grits
Sour Cream
Fresh Parsley
Suggested Wine Pairing:
Bold Red Wines - Try:
Vigna Petrussa | Refosco Red Wine
Vigna Petrussa | Schioppettino Red Wine
Vigna Petrussa | Schioppettino Red Wine Riserva
What wine does goulash pair well with?
This is an unoaked Schioppettino from a women owned winery who spearheaded the rebirth of Schioppettino in the 'birthplace' of the grape which is Prepotto, Fruili. Having a deep purple-garnet color, it has notes of black pepper and dark fruit. Its taste is tangy, fresh and juicy with a long clean finish. Pairs with many dishes from hamburgers to roast pork. World renowned wine critic, Ian D’Agata calls this Schioppettino a ‘very pretty wine’ and named it a 'Best Buy Italian Wine'.
Some fun facts about this wine:
Vigna Petrussa also calls this wine ‘RiNera’, or a nickname for ‘Ribolla Nera’, local term given to the wine.
The grapes actually come from Prepotto but since it is not aged in oak the winery is not 'allowed' to put Prepotto on the label.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
Prepotto is the birthplace of the hard-to-find Schioppettino varietal. It gets its name from the Italian 'schioppare' or to burst, since the grape 'bursts' in your mouth when you eat it. Aromas and tastes of black pepper and plums. Fermented with indigenous yeasts and aged for two to two and a half years in oak barriques. Strong cheese lovers love to indulge in this wine.
Gold Medal Decanter, plus many other awards. Vigna Petrussa's oak-aged 2019 Schioppettino won the prestigious 3 Bicchieri Award by Gambero Rosso.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
This limited production wine from the birthplace of the Schioppettino varietal is made only in the best years with carefully selected fruit from which Hilde Petrussa makes her own Pied de Cuve native wild yeast. Aged in tonneau for 36 months then 6 months in the bottle. It has a complex nose ranging from black pepper to dark berry compote, allspice and some wild animal fur. Due to its well balanced acidity, tannins and smooth taste, it is a great midway for both Pinot and Cab lovers.
This wine was awarded
a Silver Medal by Decanter
Top Italian Wine in the Go Wine Cantine d'Italia 2024 Guide
90 points by 5starwines
4 crowns by 'Vini Buoni Italiani'
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
Like a cook in the kitchen, Hilde Petrussa gives a special touch to each wine. With her Refosco, after gathering the grapes, she lets the tannins mellow out by air drying some the grapes, a process called appassimento used for wines like Amarone, for about 20 days before starting the fermenting process.
A deep purplish red hue, the bouquet recalls dry summer hay and red berries jam. On the palate it is round with soft tannins and underbrush hints.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
This blend of cabernet franc, merlot and pinot noir has a ruby red color with intriguing notes of a vanilla spice blueberry pie. On the palette, the dark fruit persists along with freshness, delicate tannins and an elegant, saline finish. Aged in oak barrels for 24 months.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery
