Goulash with Polenta

An extremely tasty homemade meal that wont keep you in the kitchen all day. The polenta is cooked quickly, and the goulash will cook in the oven.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 200 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 kg Meat, beef, side

  • 1.5 teaspoons Spices, paprika

  • 2 spoons Wheat flour, white, multi-purpose

  • pieces Oil, olive

  • 2 spoons Butter, unsalted

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 50 ml Vinegar, red wine

  • 400 g Tomato sauce, without salt

  • 2 spoons Tomato, concentrate

  • 2 piece Spices, bay (leaves)

  • 4 cup Soup base, beef, cube

  • pieces Salt, table

Polenta

  • 380 g Polenta

  • 8 cup Water

  • pieces Salt, table

  • 60 g Butter, unsalted

  • 30 g Cheese, Parmesan, grated

Steps

  1. Preheat the oven to 180 degrees Celsius. Wash the meat, dry it well with paper towels, and cut it into bite-sized pieces. Place the meat in a large bowl, add a teaspoon of paprika, two tablespoons of flour, salt, and pepper, and mix well to evenly season the meat. Peel the onion and garlic, and finely chop them separately.

  2. Place a heatproof pot on the stove and heat some oil. Brown the seasoned meat in batches. Once the meat is nicely browned on all sides, remove it from the pot and set it aside on a plate.

  3. After browning all the meat, add butter to the pot and wait for it to melt. Quickly sauté the onion, garlic, and the remaining paprika in the fat. Add vinegar, tomato paste, marjoram, broth, and bay leaves. Stir and use a spatula to scrape the bottom of the pot to release all the caramelized bits from browning the meat. Return the browned meat to the sauce along with any juices that have accumulated. Cover the pot and place it in the preheated oven for 2 to 3 hours, until the meat is tender and the sauce has thickened. Stir the goulash occasionally during cooking. Add more liquid if needed.

  4. About 15 minutes before the goulash is ready, bring a large pot of salted water to a boil. Once the water is boiling, reduce the heat and gradually stir in the polenta. Cook for 5 to 8 minutes, stirring constantly, until it thickens and becomes creamy. Stir in butter and grated Parmesan into the prepared polenta. Season with salt and freshly ground pepper to taste.

  5. Serve the polenta and goulash nicely on plates. Serve the prepared dish immediately.

Nutrition Information (Per 100g)

  • Calories: 92.37 kcal
  • Fat: 3.33 g
    • Saturated Fat: 1.44 g
  • Carbohydrates: 8.36 g
    • Sugars: 0.66 g
  • Protein: 5.96 g
  • Fiber: 0.78 g