Vinschgau beef goulash

Name: Vinschgau beef goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 800 g Onions; 1 kg Beef goulash; 4 TABLESPOONS Lard; 7-10 Tbsp salt, 2 tablespoons of rose paprika; 150 ml dry red wine; 1-2 TABLESPOONS White wine vinegar; 125 g Polenta (corn semolina); 2 Garlic cloves; 1 Bay leaf; 1/2 TEASPOON dried marjoram; 1/2 TEASPOON grated rind of 1 untreated lemon; 1 TEASPOON ground caraway; 1 TABLESPOON soft butter, pepper; 7-10 Tbsp Lemon juice; 7-10 Tbsp Marjoram

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

800 g Onions
1 kg Beef goulash
4 TABLESPOONS Lard
7-10 Tbsp salt, 2 tablespoons of rose paprika
150 ml dry red wine
1-2 TABLESPOONS White wine vinegar
125 g Polenta (corn semolina)
2 Garlic cloves
1 Bay leaf
1/2 TEASPOON dried marjoram
1/2 TEASPOON grated rind of 1 untreated lemon
1 TEASPOON ground caraway
1 TABLESPOON soft butter, pepper
7-10 Tbsp Lemon juice
7-10 Tbsp Marjoram

Directions

1
Onions peel and roughly chop. Dab meat dry if necessary. Fry the meat in portions in a roaster in hot lard. Take out. Fry onions in frying fat until golden brown
2
Add all the meat to the onions. Season everything with salt and rose paprika. Add red wine, vinegar and 1/4 l water and bring to the boil. Cover and stew for 1-1 1/2 hours. If necessary add 1/8-1/4 l water
3
Stir 1 teaspoon salt and polenta into 1 l boiling water. Bring to the boil and let it swell at low heat for about 30 minutes, stirring several times
4
Peel garlic and chop very finely. Crumble the bay leaf. Knead both with marjoram, lemon peel, caraway and butter. Stir into the goulash and leave to stand briefly. Season to taste with salt, pepper and lemon juice. Arrange goulash and polenta. Garnish with marjoram. Serve with a mixed salad
5
Drinks: strong red wine, e.g. Lagrein Riserva 2003 "Linticlarus" from Tiefenbrunner, and grappa