Gulasch della Val Pusteria (Citrus-Infused Goulash From South Tyrol) from the Oliva Verde restaurant in Prague.

Ingredients:

• 2 lb beef chuck, roughly diced
• 5 onions, thinly sliced
• 1 cup red wine
• 1 teaspoon sweet red paprika
• 1 oz all-purpose flour
• zest of 1 lemon
• 1 sprig rosemary for recipe, more for garnish if desired
• 1 bay leaf
• 1 sprig marjoram
• 2 tbsp extra virgin olive oil
• 1 oz tomato paste
• salt and pepper to taste
• 2 cups water
• YIELD: Serves 4

Preparation:

1. Heat olive oil in a saucepan. Add the onion and the meat.
2. Dissolve the flour and the paprika in half a glass of water. Pour over the meat as soon as it assumes some color.
3. Add red wine to the saucepan and allow it evaporate.
4. Add the flavorings, tomato paste and half the lemon zest. Stir and dilute with some water.
5. Cover cook for at least 2 hours, adding water if the gulasch thickens too much.
6. Add remaining lemon zest just before the goulash has finished cooking. Stir well.
7. Serve with crusty white bread, polenta or boiled potatoes. Garnish with rosemary sprigs.