When you ask in different European countries where to try goulash, a lot of people just shrug, because there are a lot of versions that came out after it was invented in Hungary in the 9th century. While some people collect souvenirs from the countries they visit, I instead "collect" goulash recipes to try. I have never been disappointed (well, on a couple of occasions, maybe) with them, and I find it interesting that in spite of the dish having the same name, each country presents goulash differently but with great similarity in flavor. And they are all exceptional.
What I am familiar with is the one from northern Italy, in the region of South Tyrol, where the Dolomite mountains are. Yes, they do make mean goulash dishes there. For about 15 years, I spent parts of my summer there, with goulash comprising my daily diet. Here, after trying out different recipes and tweaking here and there, I came up with something good that is based on the South Tyrolean version.
Goulash, that incredibly tasty spiced beef stew that continues to impress my taste buds, no matter its origin. Here is something based on the version from South Tyrol, in the north of Italy. Goulash tastes best after it rests for a few hours, so you can prepare this ahead of time.
Prep time: 15 minutes | Cook time: 3 hours | Total time: 3 hours 15 minutes
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