Classic Palenta s Gulašom
Tradicionalno jelo · Croatian
A hearty and traditional dish featuring tender beef goulash served over creamy, soft polenta. This is the quintessential comfort food experience.
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Sastojci
- Beef chuck1 kg
- Onions3 large
- Garlic4 cloves
- Sweet paprika3 tbsp
- All-purpose flour2 tbsp
- Beef broth750 ml
- Tomato paste2 tbsp
- Bay leaves2
- Vegetable oil3 tbsp
- Cornmeal (polenta)250 g
- Butter50 g
- Milk500 ml
- Saltto taste
- Black pepperto taste
- Sour creamfor garnish
- Fresh parsleyfor garnish
Koraci
- 1
Cut beef into 2-3 cm cubes. Season with salt and pepper.
- 2
Finely chop onions and mince garlic.
- 3
Heat oil in a large pot or Dutch oven over medium-high heat. Brown beef cubes in batches, then set aside.
- 4
Add chopped onions to the pot and sauté until softened and lightly browned, about 10-15 minutes.
- 5
Stir in minced garlic and cook for 1 minute until fragrant.
- 6
Add sweet paprika and flour, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- 7
Return beef to the pot. Add beef broth, tomato paste, bay leaves, salt, and pepper. Stir well.
- 8
Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until beef is very tender.
- 9
While the goulash is simmering, prepare the polenta. Bring milk and water (or just milk/water) to a boil in a saucepan.
- 10
Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 20-30 minutes.
- 11
Stir in butter and season with salt and pepper to taste.
- 12
Remove bay leaves from the goulash. Adjust seasoning if needed.
- 13
Serve hot goulash over a generous portion of creamy polenta. Garnish with a dollop of sour cream and fresh parsley.
