Veal Goulash with Polenta

Ingredients

• 1 kg veal shoulder (pre‑cut, boneless)
• 4 onions
• 2 red peppercorns
• 2 tbsp clarified butter
• 1½ tbsp sugar
• 2 tbsp white wine vinegar
• 600 ml veal stock
• 70 g sweet paprika powder
• 2 Bay leaves
• 3 stalks lovage
• Salt
• freshly ground black pepper
• 0.5 untreated lemon (zest)
• butter
• 600 ml Milk
• 200 ml veal stock
• 180 g polenta (cornmeal, pre‑cooked)
• 30 g Butter
• nutmeg
• 4 tbsp Sour cream
• basil (for garnish)

Instructions

1. 1.

   Wash the meat for the goulash, pat it dry and cut into 2.5 cm cubes. Peel the onions and dice finely. Split the peppercorns lengthwise, seed them and slice into thin strips.

2. 2.

   Heat the clarified butter in a pot. Sear the meat quickly and remove it. Add the onions to the pot and sprinkle with sugar. Stir until golden yellow. Deglaze with vinegar and add veal stock. Add the peppercorns, paprika powder and bay leaves and stir well.

3. 3.

   Add the meat and lovage to the pot, bring to a boil and cook over medium heat for 1–1½ hours in a partially covered pot, stirring frequently. Season with salt and pepper. After cooking, remove the bay leaves and lovage. Stir in the lemon zest.

4. 4.

   Pour the milk and veal stock into a separate pot and bring to a boil. Whisk in the polenta and cook on low heat for 8–10 minutes while stirring. Stir in butter and season with salt, pepper and nutmeg. Plate the veal goulash over the polenta, drizzle with sour cream, and garnish with fresh basil if desired.