Beef Goulash with Polenta
- 1/4 cup extra-virgin olive oil, divided, plus more for the pan
- 1 large yellow onion, chopped
- 2 cloves garlic, finely chopped
- 2 pounds lean beef roast, cut into bite-size pieces
- 1 cup low-sodium chicken broth
- 1 (28.0-ounce) can whole tomatoes
- 1/2 cup chopped fresh flat-leaf parsley, plus more for garnish
- Fine sea salt, to taste
- 2 cups dry polenta
- 1/4 cup grated Parmigiano Reggiano
Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add onions cook, stirring occasionally, until golden brown, 6 to 8 minutes.
Add garlic and saute 1 minute. Using a slotted spoon, transfer onions and garlic to a bowl; set aside.
Heat remaining 2 tablespoons oil in pot. Working in two batches, brown beef all over, 5 to 6 minutes per batch. Add broth and cook briefly, scraping up any browned bits.
Return beef and onions to pot. Using your hands, crush the tomatoes together with their juice, then add them along with parsley and stir well. Reduce heat to medium-low, cover and simmer until beef is just tender, about 1 1/2 hours.
Uncover and continue to simmer until beef is very tender and sauce is thickened, about 30 minutes more.
When beef is almost tender, bring 7 cups water to a boil in a medium pot over medium-high heat. Add salt and sprinkle polenta in slowly, while whisking constantly.
Lower heat to medium-low and stir frequently until polenta pulls away from sides of pot, 25 to 30 minutes.
Serve goulash spooned over polenta, garnished with Parmigiano-Reggiano and parsley.
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- 1/4 cup extra-virgin olive oil, divided, plus more for the pan
- 1 large yellow onion, chopped
- 2 cloves garlic, finely chopped
- 2 pounds lean beef roast, cut into bite-size pieces
- 1 cup low-sodium chicken broth
- 1 (28.0-ounce) can whole tomatoes
- 1/2 cup chopped fresh flat-leaf parsley, plus more for garnish
- Fine sea salt, to taste
- 2 cups dry polenta
- 1/4 cup grated Parmigiano Reggiano