South Tyrolean beef goulash with creamy polenta and green salad
easy
120 mins
120 mins
Ingredients
- 800 g Onions
- 1 kg Beef goulash
- 4 TABLESPOONS Lard
- 150 ml dry red wine
- 1-2 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 2 TABLESPOONS Rose peppers
- 2 Garlic cloves
- 1 Bay leaf
- 1 TEASPOON Caraway seeds
- 1/2 TEASPOON dried marjoram
- 1/2 TEASPOON grated rind of 1 untreated lemon
- 1 TABLESPOON Butter
- 125 g Polenta (corn semolina)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Marjoram
Directions
- 1
Onions peel and roughly chop. Dab the goulash dry. Heat the lard in a roaster. Sauté the goulash in portions in the frying fat, turning vigorously, and remove. Fry the onions in the frying fat until golden brown.
- 2
Add all the meat to the onions and fry until a brown crust forms at the bottom of the pot. Deglaze with red wine and vinegar, allow to boil down a little. Season with salt, dust with paprika.
- 3
Pour on 1/4 litre of water and braise for 1-1 1/2 hours. If necessary, pour on some more water. Peel garlic. Chop bay leaf, caraway, marjoram and garlic very finely. Mix spices, lemon peel and butter.
- 4
Bring 1 litre of water to the boil, stir in 1 teaspoon of salt and polenta, bring to the boil Let polenta swell for about 30 minutes at low heat while stirring. Stir the spiced butter into the goulash and let it steep for a short time.
- 5
Season to taste with salt, pepper and lemon juice. Arrange goulash and polenta on plates and garnish with marjoram. Serve with fresh salad.
Nutrition Facts
570 kcal
30 g
21 g
59 g
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