Gulaš s Palentom and Smoked Pork
80% autentično · Slovenian/Croatian
A regional variation incorporating smoked pork (like pancetta or smoked bacon) into the goulash for an added depth of smoky flavor, served with a slightly firmer polenta.
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Sastojci
- Beef chuck700 g
- Smoked pork belly (pancetta)150 g
- Onions2 large
- Garlic3 cloves
- Sweet paprika2 tbsp
- All-purpose flour1 tbsp
- Beef broth600 ml
- Tomato paste1 tbsp
- Bay leaves1
- Vegetable oil2 tbsp
- Cornmeal (polenta)250 g
- Water1000 ml
- Parmesan cheese (optional)50 g
- Saltto taste
- Black pepperto taste
- Fresh rosemaryfor garnish
Koraci
- 1
Cut beef into 2-3 cm cubes. Dice smoked pork belly.
- 2
Finely chop onions and mince garlic.
- 3
In a pot, render the diced smoked pork belly until crispy. Remove pork bits and set aside, leaving the rendered fat.
- 4
Add vegetable oil to the pot if needed. Brown beef cubes in batches, then set aside.
- 5
Add chopped onions to the pot and sauté until softened, about 10 minutes.
- 6
Stir in minced garlic and cook for 1 minute.
- 7
Add sweet paprika and flour, stirring for 1-2 minutes.
- 8
Return beef to the pot. Add beef broth, tomato paste, bay leaf, salt, and pepper. Stir well.
- 9
Bring to a simmer, cover, and cook for 1.5-2 hours, or until beef is tender.
- 10
While goulash simmers, prepare polenta. Bring water to a boil in a saucepan.
- 11
Gradually whisk in cornmeal. Reduce heat and cook, stirring frequently, until thick and firm, about 25-35 minutes.
- 12
Stir in optional Parmesan cheese. Season with salt and pepper.
- 13
Remove bay leaf from goulash. Stir in the reserved crispy smoked pork bits.
- 14
Serve the goulash over the firm polenta. Garnish with fresh rosemary.
