Veal Goulash

Ingredients

• 300 g onions (finely chopped)
• 2 tbsp sunflower oil
• 800 g veal shoulder
• 2 tbsp Paprika powder (sweet)
• 1 l water
• 1 garlic clove (finely chopped)
• Salt
• pepper (ground)
• 1 tsp cumin
• 1 tsp Cornstarch
• 125 g crème fraîche
• 1 red bell pepper (cut into strips)
• 1 small onion (finely chopped)
• 1 tbsp butter
• 250 g polenta
• 750 ml water
• 250 g crème fraîche
• Salt
• pepper (ground)
• nutmeg

Instructions

1. 1.

   Sauté onions in sunflower oil. Add diced veal, spices, garlic and paprika; mix well and lightly brown. Pour in water and simmer covered for about 45 minutes over low heat.

2. 2.

   Finally bind the goulash with cornstarch dissolved in a little cold water. Stir in crème fraîche and bell pepper pieces and let it cook a bit more.

3. 3.

   For the polenta, sauté onion in butter, add water, then crème fraîche, season and bring to boil. Stir in polenta, mix well, and bake covered at 180°C for about 20 minutes.

4. 4.

   Plate veal goulash with the polenta puree and serve.