Goulash in Tyrolean style with cornmeal
Main course
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Cook Time
2 h
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This goulash in Tyrolean style is a hearty and warming dish, perfect for cold days. I like to make it when I want to cook something hearty and simple. The beef becomes wonderfully tender and the polenta provides a creamy side dish. The paprika, caraway and marjoram give the goulash a special touch. It is a dish that can be prepared well in advance and still tastes good the next day. An absolute must for all goulash lovers!
Ingredients (11 ingredients)
-
Beef
-
Pancetta (stretched)
-
Onions
-
to taste Extra virgin olive oil (EVO)
-
to taste Paprika
-
Garlic
-
to taste Marjoram
-
to taste Cumin
-
Water
-
Coarse cornmeal
-
to taste Coarse salt
Preparation (6 steps)
Chop the onions
Put the onions in the mixing bowl and chop for 3 sec./speed 5. Scrape down with the spatula.
Sauté the onions
Add extra virgin olive oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare the goulash
Add paprika, beef (cut into cubes) and coarse salt to the mixing bowl. Cook for 30 min./100°C/speed 1/reverse. If necessary, add some water.
Prepare the spice mixture
Put cumin, clove of garlic and marjoram in the mixing bowl and chop for 5 sec./speed 7. Scrape down with the spatula.
Finish the goulash
Add the spice mixture and pancetta (cut into cubes) to the goulash in the mixing bowl. Cook for 60 min./100°C/speed 1/reverse. If necessary, add some hot water.
Prepare the polenta
Put coarse cornmeal and water in the mixing bowl and cook for 30 min./100°C/speed 2/reverse.
Finished cooking? Great! 🎉
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Created by
Francesca Rinaldi
3
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Kochbücher
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