Beef Goulash with Toasted Millet Polenta
Classification
Category:
Main Dish
Cuisine:
Macedonian
Difficulty:
Medium
Servings:
2
Total Weight:
955g
Time Breakdown
Preparation
20m
Cooking
1h 35m
Total Time
1h 55m
Nutrition
2
829
Calories
2
56.7 g
Protein
2
62.6 g
Carbs
2
43.4 g
Fat
Sugar:
19.8 g
Fiber:
11.1 g
Saturated Fat:
16 g
Unsaturated Fat:
1.5 g
Trans Fat:
0 g
Cholesterol:
135 mg
Sodium:
66.2 mg
Calcium:
68 mg
Iron:
4.5mg
Potassium:
573.5mg
Salt:
0.1g
Ingredients 9
Servings:
beef chuck or sholder
300
Gram
750.0
84.0g
0.0g
54.0g
Onion
400
Gram
180.0
4.0g
44.0g
0.0g
Carrots
60
Gram
24.6
0.6g
5.7g
0.1g
tomato paste
10
Gram
8.4
0.2g
2.1g
0.0g
Extra virgin olive oil
15
Gram
123.6
0.0g
0.0g
13.7g
Sour Cream
15
Gram
30.8
0.4g
0.5g
3.0g
Parmesan cheese
40
Gram
159.2
13.2g
0.0g
11.6g
Vegetables bujon cube per 100 mil of soup
15
Gram
3.2
0.1g
0.1g
0.1g
millet seeds
100
Gram
378.0
11.0g
72.8g
4.2g
Cooking Instructions
A rich, slow-simmered beef stew served over an ultra-creamy, toasted millet mash.
Prep time: 20 mins
Cook time: 1 hour 40 mins
Total time: 2 hours
Servings: 4
Ingredients
For the Beef Goulash:
600g Beef (chuck or shoulder), cut into small cubes
4 Large onions (1 for the base, 3 for caramelizing)
2 Carrots, sliced
1 Chicken stock cube
2 tsp Tomato puree
Olive oil, salt, and black pepper
For the Millet Polenta:
1 cup Millet seeds (blended into flour)
3 cups Water
1 ½ Vegetable bouillon cubes
2 tbsp Grated Parmesan cheese
50ml Full cream (heavy cream)
Instructions
1. The Goulash Base
In a large pot, sear the beef cubes on high heat for 3–4 minutes until browned.
Lower the heat. Add one chopped onion and the sliced carrots. Sauté for 2–3 minutes.
Cover with water, add the chicken stock cube, and simmer gently for 90 minutes.
2. Caramelized Onions (Start at the 45-min mark)
In a separate pan, sauté 3 thinly sliced onions in olive oil on low heat.
Cook for 40 minutes, stirring occasionally, until they reach a deep, jammy caramelization.
3. The Millet Polenta (Start at the 60-min mark)
Blend millet seeds until they reach a flour-like consistency.
Toast the millet flour in a dry skillet over medium-high heat for 6–7 minutes until fragrant.
In a pot, boil 3 cups of water with the vegetable bouillon.
Whisk in the toasted millet flour. Reduce heat to the lowest setting and simmer for 20 minutes.
Finish by stirring in the Parmesan and cream until smooth.
4. Finishing the Goulash
After 90 minutes, remove the carrots and the base onion from the goulash pot. Mash them with a fork and stir the paste back into the pot to thicken the sauce.
Fold in the caramelized onions and the tomato puree. Sauté for 5 more minutes.
5. Serving
Spoon a generous portion of creamy millet polenta onto a plate and top with the rich beef goulash.