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Southern Italian Gulasch


  • Heat the lard in a large heavy-bottomed pot and gently sauté the onions, pancetta and garlic until golden, stirring regularly.
  • Add the beef and cook until sealed and well coated, continually stirring.
  • Then add the paprika and flour. Stir well and cook for a minute or two.
  • Add the rosemary, marjoram, bay leaves, a decent amount of seasonings and the tomatoes with enough stock to just cover. Stir well and cook for about 1½ hours until the beef is very tender, adding more stock if needed. Taste for seasoning.
  • Serve with gnocchi or risotto (or on a bed of mash, as I prefer.)


  • 100 gm lard
  • 3 large onions, sliced
  • 6 slices pancetta, diced
  • 2 garlic cloves, crushed
  • 1 kg lean beef, cut into largish cubes
  • 3 heaped tbsp mild paprika
  • 3 tbsp plain flour
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh marjoram (or oregano)
  • 3 bay leaves
  • sea salt & freshly ground pepper
  • 2-3 cans diced tomatoes
  • 1 litre chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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