Beef Goulash with Creamy Polenta

Name: Beef Goulash with Creamy Polenta
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 3 servings
Cuisine: Hungarian
Ingredients: 1 tablespoon olive oil; 1.5 pound beef chuck roast (cut into 1 1/2-inch cubes); 1.75 teaspoon kosher salt; 0.5 teaspoon black pepper (ground); 1 yellow onion (large, finely chopped); 2 garlic cloves (minced); 3 tablespoon Hungarian paprika (sweet); 1 teaspoon caraway seeds; 1 tablespoon tomato paste; 3 cup beef broth; 1 red bell pepper (small, cored, seeded, diced); 1 green bell pepper (small, cored, seeded, diced); 1 can diced tomatoes (undrained); 1 potato (medium, peeled, diced into 1/2-inch cubes); 1 cup polenta (quick-cooking); 3 cup water; 2 tablespoon butter; 0.25 cup sour cream; 2 tablespoon fresh parsley (chopped)

A slow-simmered, rich beef goulash bursting with sweet paprika, tender beef, and savory vegetables, served atop creamy, gluten-free polenta for a comforting and satisfying meal.

Prep: 25 min
Cook: 3 hr
Total: 3 hr 25 min
Servings: 3
Cuisine: Hungarian
Difficulty: Easy
Cost: $8.98/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1.5 pound beef chuck roast (cut into 1 1/2-inch cubes)
1.75 teaspoon kosher salt
0.5 teaspoon black pepper (ground)
1 yellow onion (large, finely chopped)
2 garlic cloves (minced)
3 tablespoon Hungarian paprika (sweet)
1 teaspoon caraway seeds
1 tablespoon tomato paste
3 cup beef broth
1 red bell pepper (small, cored, seeded, diced)
1 green bell pepper (small, cored, seeded, diced)
1 can diced tomatoes (undrained)
1 potato (medium, peeled, diced into 1/2-inch cubes)
1 cup polenta (quick-cooking)
3 cup water
2 tablespoon butter
0.25 cup sour cream
2 tablespoon fresh parsley (chopped)

Instructions

For the Beef Goulash: Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the 1 1/2 pounds beef chuck roast cubes generously with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Brown the beef in batches on all sides, about 5-7 minutes per batch. Remove beef and set aside.
Reduce heat to medium. Add 1 large finely chopped yellow onion to the pot and cook until softened and caramelized, about 8-10 minutes. Stir in 2 minced garlic cloves, 3 tablespoons sweet Hungarian paprika, and 1 teaspoon caraway seeds. Cook for 1-2 minutes until fragrant.
Stir in 1 tablespoon tomato paste and cook for 1 minute. Pour in 3 cups beef broth, scraping up any browned bits from the bottom of the pot. Return the beef to the pot, along with 1 small diced red bell pepper, 1 small diced green bell pepper, and the can of diced tomatoes.
Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, stirring occasionally.
After 2 hours, add 1 diced medium potato to the goulash. Continue to simmer, covered, for another 45-60 minutes, or until the beef is fork-tender and the sauce has thickened. Adjust seasoning with more kosher salt and black pepper if needed.
For the Creamy Polenta: About 20 minutes before the goulash is done, bring 3 cups water and 1/4 teaspoon kosher salt to a boil in a medium saucepan. Slowly whisk in 1 cup quick-cooking polenta, reducing heat to low and continuing to whisk until smooth and no lumps remain.
Cook, stirring frequently, until polenta is thick and creamy, about 10-15 minutes. Stir in 2 tablespoons butter.
Serve the hot Beef Goulash over a bed of Creamy Polenta. Garnish with an optional dollop of sour cream and fresh chopped parsley.

Notes

If the goulash becomes too thick, add a little more beef broth or water to reach desired consistency. This goulash tastes even better the next day as the flavors meld.

Nutrition (per serving)

Calories: 996
Protein: 56 g
Carbohydrates: 75.9 g
Fat: 51.4 g
Fiber: 7.7 g
Sodium: 2619 mg
Saturated Fat: 21.7 g
Sugar: 12.6 g
Cholesterol: 162 mg