Goulash in the Italian variant or Spezzatino

Name: Goulash in the Italian variant or Spezzatino - Marga G.
Ingredients: 1 kg of fresh beef; 1 large tomato; tomato paste (in my case ketchup because I ran out of tomato paste); 2 bay leaves; pepper; salt; 2 tablespoons of ground or chopped peppers; onion if you like (this time I didnt add it); 1.5 liters of water; 1 grated carrot; a few sprigs of parsley or celery; a little olive oil; mashed potatoes.

Meat - Goulash in the Italian variant or Spezzatino by Marga G. - Recipia

Italian Goulash: Beef Spezzatino Welcome to my kitchen! Today, we will explore a recipe for Spezzatino, an Italian beef goulash that will transform any meal into a delicious and comforting experience. This dish is perfect for chilly days or any occasion when you want to bring a touch of warmth to the hearts of your loved ones. Although cooking this dish takes time, the final result is worth every minute invested. Let’s get started! Total preparation time: 5 hours Preparation time: 20 minutes Cooking time: 4 hours and 40 minutes Number of servings: 6-8 Ingredients: - 1 kg fresh beef (preferably from the muscle or shoulder) - 1 large ripe tomato - 3-4 tablespoons of tomato paste (or ketchup, if you have it on hand) - 2 bay leaves - Freshly ground black pepper, to taste - Salt, to taste - 2 heaping tablespoons of ground or chopped pepper - 1 grated carrot - Optional: one medium onion, chopped - 1.5 liters of water - Olive oil - For serving: mashed potatoes or boiled broccoli Preparation: 1. Preparing the ingredients: Start by cutting the beef into suitable pieces, not too big but not too small, so they don’t fall apart during cooking. If you want, finely chop the onion, but I decided to omit it this time, allowing the natural flavors of the other ingredients to shine. 2. In a non-stick pot, add 2-3 tablespoons of olive oil and heat it over medium heat. Add the chopped tomato, grated carrot, and chopped pepper. Sauté these vegetables for about 5-7 minutes until they release their aromas and become slightly soft. 3. Once the vegetables are ready, add the tomato paste (or ketchup) and mix well. This will give the dish a rich taste and an appetizing color. 4. Pour 500 ml of water into the pot and let it boil. This step is essential for obtaining a delicious sauce that will coat the meat during cooking. 5. When the water starts to boil, add the pieces of beef, the remaining water (1 liter), salt, pepper, and bay leaves. Mix well to combine all the ingredients. 6. Now, reduce the heat to low and cover the pot with a lid. Let the spezzatino simmer slowly for about 4 hours. It’s important to check occasionally, adding water if necessary to avoid burning the dish. Cook until the meat becomes extremely tender and easily falls apart with a spoon or fork. 7. After 4 hours, check the consistency of the sauce. If you want a thicker sauce, you can let it simmer uncovered for the last 30 minutes to evaporate the excess water. 8. While the spezzatino is cooking, prepare the mashed potatoes. It’s simple: boil the potatoes, then mash them with butter and milk for a creamy puree. Alternatively, you can opt for boiled broccoli, which will add a pleasant contrast and a note of freshness. 9. Finally, sprinkle some chopped parsley or celery for an extra touch of flavor and color. Serving: Serve the spezzatino hot, alongside mashed potatoes or broccoli. This combination will bring a perfect balance between the rich flavors of the meat and the freshness of the vegetables. You can also add a slice of rustic bread to savor the delicious sauce. Nutritional benefits: This spezzatino recipe is rich in protein due to the beef, while the carrot and tomato add essential vitamins and antioxidants. Additionally, the mashed potatoes provide carbohydrates that supply energy. It’s a nourishing and comforting meal, perfect for any season. Possible variations: If you want to experiment, you can add various vegetables, such as peas, zucchini, or mushrooms. Also, for a more intense flavor, try adding a splash of red wine during cooking. This will enrich the flavors and give the dish additional depth. Frequently asked questions: 1. Can I use pork or chicken instead of beef? Yes, you can adapt the recipe according to personal preferences. The cooking time will vary depending on the type of meat used. 2. Is it necessary to use tomato paste? Tomato paste adds a rich flavor, but if you don’t have it, ketchup is a good alternative. You can also use tomato sauce or tomato puree. 3. Can I prepare spezzatino a day in advance? Of course! This dish becomes even tastier the next day when the flavors have time to meld. Reheat it slowly before serving. I hope this recipe inspires you to prepare a delicious Italian spezzatino. Remember, cooking should be a pleasure, so don’t hesitate to experiment and adapt the recipe to your taste. Bon appétit!

Goulash in the Italian variant or Spezzatino

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