Beef goulash Trentino style


Brown the finely chopped onion in the butter. Add the beef cut into big cubes, ½ tablespoon of paprika and a sprinkling of flour. Sauté and then add the liquid ingredients: tomato sauce, broth and the red wine. Salt, cover and simmer gently for 1 ½ – 2 hours.


For 4 people

  • 70 gr. butter
  • 300 gr. onion
  • paprika
  • 1,2 kg beef rump
  • flour
  • a small ladle of tomato sauce
  • ½ litre meat broth
  • 2 glasses red Teroldego wine

Special holidays