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Hungarian-style beef and onion stew


One of the great culinary legacies of the Austro-Hungarian empire is the lingering love of goulash, especially in Trieste and Gorizia, where it frequently appears on trattoria menus. Instead of butter and lard, the locals tend to use olive oil, and instead of vinegar, they use white wine, and instead of paprika they had a pinch of peperoncino. One version uses venison (goulasch di cervo). Sometimes called glas.

Text © Dana Facaros and Michael Pauls

Images by: bykst