Goulash from Trieste (Gulasch alla Triestina) from Gastronomy of Italy (Revised and Expanded) (page 189) by Anna Del Conte

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute smoked streaky bacon for smoked pancetta, red peppers for yellow peppers, and chicken stock for meat stock.

  • KarinaFrancis on July 08, 2023

    I had no idea Italians did goulash, this was a great discovery. The flavours are delicious, and I can imagine it would be even better made the day before and left to sit. I did almost double the amount of pork when the lady at the butcher showed me what 700g looked like, I figured it wouldn't be enough, it was a good decision.

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