Goulash with polenta, Slovenian recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and can add a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made easily.

Chop up a package of chuck beef, half an onion, and two cloves of garlic.

Heat olive oil in a pan over medium heat for about a minute or two.

Add the chopped chuck beef and cook until browned.

Add 1/2 cup of chopped onion and 2 cloves of garlic, then deglaze with 1/2 cup of red wine.

Cook over low heat until almost all the wine has evaporated, about 5 minutes.

Remove from heat and set aside.

Dissolve 2 OXO cubes in 2 cups of beef stock or boiling water.

Add 2 tablespoons of tomato paste and more stock as needed.

Stir in 2 tablespoons of paprika, 2 bay leaves, and salt and pepper to taste (about 1 teaspoon each).

Add the browned chuck beef to the mixture.

Bring to a boil, then cover and reduce to a simmer for 2 hours.

Meanwhile, in a medium pot, bring 3 cups of water to a boil.

Add 1/2 cup of cornmeal while whisking to prevent clumps.

Reduce heat to a gentle boil and stir every 2 minutes for about 15 minutes until thickened.

Add 1/4 teaspoon of salt and 1 tablespoon of butter to the polenta and mix well.

Check the goulash and remove bay leaves before serving.

Serve the goulash over polenta, adding a teaspoon of sour cream and some chives on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens