South Tyrolean Beef Goulash
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef, cut into cubes
- 2 large onions
- 2 tablespoon clarified butter
- liter ⅛ red wine, dry
- 1 tablespoon vinegar
- water
- 2 tablespoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot
- salt
- 1 bay leaf
- 0.5 teaspoon ½ oregano
- 1 teaspoon caraway seeds, whole
- 1 clove garlic
- Lemon zest, grated
- 1 squirt lemon juice
- 1 tablespoon butter
Also: for the polenta slices
- 1 liter water
- 250 g polenta
- salt
- Butter, liquid
Print Recipe
Pin Recipe Instructions
- Heat the clarified butter in a saucepan and sear the meat cubes in it, possibly in two portions, depending on the size of the saucepan. Cut the onion into cubes or rings and brown. A brown crust must form on the bottom of the pot. Deglaze with red wine and vinegar. Let it boil down a little, then add enough water to just cover the meat. Add paprika powder, bay leaf, caraway seeds, chopped garlic, oregano and salt to taste and simmer gently for about 1 hour. Add butter, lemon zest and juice and simmer for another 30 minutes.
- Polenta slices also taste very good.
- To do this, boil 1 liter of salted water the day before and add 250 g of polenta while stirring. This porridge is also allowed to simmer for about 10 minutes, depending on the instructions on the package, while stirring and then spread into a casserole dish that is rinsed with cold water and is not too large. Cover and place in the refrigerator overnight.
- The next day you overturn the mass and cut it into approx. 5 mm thick slices. These are placed on a baking sheet lined with baking paper and coated with melted butter. The tray is pushed into the oven at about 220 ° C on one of the upper rails and the slices are baked until they are golden brown.
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