South Tyrolean beef goulash

Ingredients for 4 servings:

• 800 g beef, cut into cubes
• 2 large onions
• 2 tbsp clarified butter
• ⅛ liter red wine, dry
• 1 tbsp vinegar
• n. B. water
• 2 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot
• Salt
• 1 bay leaf
• ½ tsp oregano
• 1 tsp caraway seeds, whole
• 1 garlic clove(s)
• Lemon peel, grated
• 1 dashes lemon juice
• 1 tbsp butter
• 1 liter of water
• 250 g polenta
• Salt
• Butter, liquid

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

with polenta slices

Heat clarified butter in a saucepan and sear the meat cubes, possibly in two batches depending on the size of the pan. Dice or round the onion and brown it. A brown crust should form on the bottom of the pan. Deglaze with red wine and vinegar. Reduce slightly, then add enough water to just cover the meat. Add paprika, bay leaf, caraway seeds, chopped garlic, oregano, and salt to taste, and simmer gently for about 1 hour. Add butter, lemon zest, and lemon juice, and simmer for another 30 minutes. Polenta slices go very well with this. To make this, boil 1 liter of salted water the day before and add 250g of polenta while stirring. Simmer this mixture for about 10 minutes, stirring continuously, according to the package instructions, and then spread it into a not-too-large casserole dish that has been rinsed with cold water. Cover and refrigerate overnight. The next day, turn the mixture out and cut it into slices about 5 mm thick. Place these slices on a baking sheet lined with baking paper and brush with melted butter. Place the baking sheet on one of the top racks of the oven at approximately 220°C and bake until golden brown.