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Polenta con Goulash

Polenta con Goulash
  • courseSecondo piatto
  • difficultyMedium
  • preparation time45 minutes preparation, 2 hours cooking

With creamy polenta and braised beef, this regional recipe reveals the Slavic influences on the cuisine of Friuli Venezia Giulia, Italy's most northeastern region located in the Italian Alps. 

Polenta con Goulash (Polenta with Braised Beef Ragù)
Recipe courtesy of Eataly

Yield: 6 servings

For the Polenta:
375 grams (1 packet) polenta
6 tablespoons unsalted butter
¼ cup Parmigiano Reggiano, freshly grated
4 tablespoons coarse salt

For the Goulash:
2 pounds beef chuck or pork shoulder, cut into 1-inch cubes
1½ teaspoons sweet or hot paprika
2 tablespoons flour
2 tablespoons butter
2 large onions, thinly sliced
3 cloves garlic, minced
¼ cup red wine vinegar
1 (14-ounce) can whole tomatoes, crushed by hand
1 cup tomato purée
2 bay leaves
4 cups beef broth
4 tablespoons parsley, freshly chopped
Salt & freshly ground black pepper, to taste
Extra virgin olive oil, as needed

To prepare the polenta:

In a medium saucepan, bring 8 cups of salted water to a boil. Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon.

Gradually sift all the cornmeal into the pan while stirring, then reduce the heat to medium-low. Continue to stir constantly until the polenta is smooth, thick, and pulls away from the sides of the pan as it is stirred, about 8 minutes with the Valsugana Instant Polenta. Whisk the butter into the polenta, then fold in the freshly grated Parmigiano Reggiano. Taste for seasoning, and adjust with salt, to taste.

To prepare the goulash:

Preheat the oven to 350°F.

In a bowl, combine the meat, 1 teaspoon of paprika, 2 tablespoons of flour, salt, and pepper, and stir to combine all the ingredients thoroughly.

Heat a drizzle of extra virgin olive oil in a large saucepan, and brown the meat. Remove the meat, and set it aside on a plate. Add the butter, and sauté the onion, garlic, and remaining paprika. Add in the vinegar, tomatoes, tomato purée, bay leaves, and beef broth, then return the meat to the pot. Cook the meat, covered, in the oven for 2-3 hours until a tender stew has formed.

To plate the dish, spread a layer of polenta on a serving dish and top it with the beef goulash. Garnish with the chopped parsley, and serve hot.

Buon appetito!

friuli venezia giulia

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