Veal Goulash over Polenta
- For the goulash
- 10 ozs onions (finely chopped)
- 2 Tbsps sunflower oil
- 28 ozs Veal shoulder
- 2 Tbsps sweet ground paprika
- 34 ozs water
- 1 garlic clove (finely chopped)
- freshly ground peppers
- 1 tsp Caraway
- 1 tsp cornstarch
- 4 ozs Crème fraiche
- 1 red Bell pepper (cut into strips)
For the goulash: Heat the oil in a Dutch oven and saute the onions until translucent. Cut the veal into chunks and toss in a bowl along with the garlic, paprika and caraway and mix well until coated. Add to the pan with the veal and sauté lightly. Add the water, bring to a simmer, cover and cook over low heat until the veal is tender, about 45 minutes.
In a small bowl, mix the cornstarch with a little cold water until smooth and stir into the simmering stew along with the creme fraiche and the pepper strips and cook, stirring all the while until the stew is lightly thickened.
For the polenta: Preheat the oven to 180°C / 350°F.
Heat the butter in a wide ovenproof saucepan and saute the onion until translucent. Add the water and creme fraiche, season with salt, pepper and nutmeg and bring to a boil. Stir in the polenta, mix well, cover and bake until the polenta is thick, about 20 minutes.
Serve the veal goulash with the polenta.