Veal Goulash with Polenta

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(1 vote)
Veal Goulash with Polenta
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Health Score:
7,1 / 10
30 min.
ready in 2 h. 10 min.
Ready in


For serving
4 Tbsps Whipped cream
Basil (for garnish)
For the goulash
1 kilogram ready to cook, boneless Veal shoulder
4 onions
2 red chili peppers
2 Tbsps clarified butter
1 ½ Tbsps sugar
2 Tbsps White vinegar
600 milliliters Veal stock
70 grams sweet ground paprika
2 bay leaves
3 stalks Lovage
salt (and)
freshly ground peppers
½ organic lemon (zested)
For the polenta
600 milliliters milk
200 milliliters Veal stock
180 grams cornmeal Polenta (pre-cooked)
30 grams butter
freshly grated Nutmeg
How healthy are the main ingredients?
PolentaWhipped creamsugarBasilonionsalt

Preparation steps


For the goulash, rinse the meat, pat dry and cut into 2.5 cm (approximately 1 inch) cubes. Peel the onions and chop finely. Halve the chile peppers lengthwise, remove seeds and cut lengthwise into thin strips. Melt the butter in a saucepan. Saute the meat until browned, then remove and set aside. Add the onions to the pan and sprinkle with sugar. Fry until golden brown while stirring. Deglaze with vinegar and pour in the veal stock.


Add the peppers, paprika and bay leaf and mix well. Add the meat and lovage, bring to a boil over medium heat, then lower the heat and simmer for 1-1 1/2 hours in the half-covered pot, stirring frequently. Season with salt and pepper. After the end of cooking, remove the bay leaf and the lovage. Stir the lemon zest into the goulash.


Pour the milk and veal stock in a saucepan and bring to a boil. Whisk in the polenta and simmer over low heat while stirring for 8-10 minutes.  Stir in the butter and season with salt, pepper and nutmeg. Serve the veal goulash with polenta on plates and drizzle with sour cream. Garnish to taste with fresh basil.