Spanish Goulash and Rioja Reserva Pairing

Seeing the word 'Spanish' in front of goulash may make you raise an eyebrow. Indeed, this revered dish's roots lie in Hungary, where it was invented during the Middle Ages as a basic stew made from dried meats and seasonings. In the 16th century, Hungarians began adding paprika to the recipe, delivering the distinctive and familiar red glow to the dish. By the 18th century, goulash was recognized as a national dish of Hungary, highlighting an exponential growth in prominence for the dish.

Goulash's increase in popularity over the centuries subsequently led to numerous variations emerging more recently including the Spanish version being shared here. This goulash makes a few notable alterations to a traditional goulash recipe to capture the spirit of the Mediterranean:

• Spanish goulash emphasizes the use of tomatoes more than goulash traditionally does.
   
• The Spanish variation uses smoked paprika, while goulash traditionally uses regular paprika.
   
• Spanish goulash uses fewer bulky vegetables like potatoes and carrots, instead opting for a richer flavor profile using garlic and onions, as well as the rich color tomatoes bring to a dish.

These adjustments allow you to retain all the hearty, stew-like qualities of a Hungarian goulash while capturing the essence of the laid-back Spanish lifestyle.

Preparing the meat
Season the beef with salt, pepper, and smoked paprika. Heat the frying oil in a deep pan or pot and sear the meat on all sides until it develops a nice crust, then remove the meat from the pan.

Sauté the vegetables
Dice the tomatoes, bell peppers, and onions, and sauté them in the remaining fat until they start to take on some color. Add the seared meat back into the pan.

Deglaze and simmer
Deglaze with vegetable broth and red wine. Peel the garlic, press it, and add it to the goulash. Stir everything well and let it simmer over low heat for at least 2 hours.

Season to taste and serve
Finally, season the finished red wine goulash with salt, pepper, and a pinch of sugar. We recommend serving with long-grain rice and a fresh green salad.

A tender, aroma-filled Spanish goulash paired with an oak-aged Rioja red wine perfectly combines summery Mediterranean vibes with cozy, warming ingredients for an experience that will have you glowing in body and soul. Enjoy your meal!