Hungarian Goulash and Creamy Polenta with Asiago and Roasted Red Peppers

Hungarian Goulash and Creamy Polenta with Asiago and Roasted Red Peppers is the perfect dish for a really cold winter night.  It’s made even easier by cooking it in the oven where constant attention is not needed.  Hungarian cooking is highlighted by the use of sweet paprika and Hungarian Goulash is one of those dishes where every household has its own version.

I limit my veggies to carrots and peas and use white wine and caraway seeds to deepen the flavor.  Long, slow cooking in the oven develops a deep mahogany stew and brings out all the flavors of the beef and caraway.

Adding sour cream to a hot sauce causes it to curdle.  However, by mixing flour into the sour cream before adding it to the hot sauce prevents any separation and adds a touch of creaminess.

While Hungarian Goulash is usually served over egg noodles, I am serving it over a really creamy Polenta highlighted with asiago cheese and roasted red peppers.  Maybe not traditional but it sure is tasty!

Hungarian Goulash and  creamy polenta with asiago and roasted red peppers is perfect for a cold night but good anytime of the year.

Hungarian Goulash
4 tablespoons vegetable oil
2 pounds cleaned bottom round, cut into 1 1/2 inch cubes
Salt and pepper as needed
1 large yellow onion, chopped
2 cloves garlic, minced, about 1 Tablespoon
1 tablespoon Paprika
1 tablespoon caraway seed
1/2 teaspoon dried thyme
1 cup beef stock or canned beef broth
1 cup dry white wine
1 cup water
2 tablespoons red wine vinegar
2 tablespoons tomato paste
1/2 pound baby carrots, about 2 cups cut on the diagonal
1 cup peas
1 tablespoon flour
1/2 cup sour cream

Preheat oven to 350 degrees.

Dice onions and set aside.

Add 2 tablespoons oil to a dutch oven.  Season beef with salt and pepper.  Brown meat on all sides, in batches.

Remove from pan.  Reduce heat, add the remaining 2 tablespoons oil and sauté onions until tender and lightly browned. 

Add garlic at the end and sauté until fragrant.  Add seasonings, stock, wine, water and, vinegar and tomato paste. 

Return meat and bring to a boil.

Cover and bake until the meat is tender, about 2 to 2 1/2 hours.  Add carrots about half way through. Mix the flour with the sour cream and stir into the goulash along with the peas.
Bake, covered, for 5 to 10 minutes longer until sauce thickens slightly. Correct salt and pepper.  Serve immediately.

Yield:  Approximately 6 servings.

Creamy Polenta with Asiago and Roasted Red Peppers
3 1/2 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups milk
1 1/2 cornmeal
2/3 cup asiago
4 tablespoons butter, optional
1 cup diced roasted red peppers*

Bring the broth, salt and pepper to a boil.  Whisk the cornmeal into the milk. 

Add to the chicken broth, whisking constantly. 

Reduce heat to medium and cook until thick and creamy, whisking constantly for about 5 minutes.

Remove from the heat and whisk in cheese and butter. Lastly add the red peppers.

Serve immediately.

To make it easier to clean the kettle, add cold water and allow it to soak for 10 to 15 minutes.

Yields 6 servings.

*I used jarred roasted red peppers from the store.