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easy &quick

Veal Goulash with Cream Polenta

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Problem-free reheating possible
  • Enhances the natural taste of added ingredients
  • No additional binding neccessary
  • Smooth and creamy consistency in seconds

Minutes

25

Difficulty

easy

Veal Goulash with Cream Polenta
Veal Goulash with Cream Polenta

Ingredients

For 10 portions

  • For the goulash

  • 400g

    Onion(s), finely chopped

  • 100ml

    Sunflower oil

  • 750g

    Shoulder of veal, diced

  • Salt

  • Pepper

  • Cumin

  • 30g

    Garlic clove(s), finely chopped

  • 40g

    Smoked sweet paprika

  • 750g

    QimiQ Cream Base

  • 500ml

    Veal stock

  • 250ml

    White wine

  • 4

    Red pepper(s), finely shredded

  • For the cream polenta

  • 2small

    Onion(s), finely chopped

  • 2tbsp

    Butter

  • 1500ml

    Water

  • 500g

    QimiQ Classic, chilled

  • Salt

  • Pepper

  • Ground nutmeg

  • 500g

    Polenta [maize semolina], fine

Preparation

  1. Fry the onion in oil until golden brown.
  2. Add the veal, seasoning, garlic and paprika powder and mix well (careful, paprika turns very bitter if burnt).
  3. Douse with water, cover and simmer for 45 minutes.
  4. Stir in the QimiQ Sauce Base and red pepper and continue to cook until the required consistency has been achieved.
  5. For the polenta, preheat the oven to 180°C (conventional oven).
  6. Fry the onion in butter. Douse with water, add the QimiQ and season to taste.
  7. Add the polenta, mix well and cover with a lid. Bake for approx. 20 minutes.
Some doughy looking food

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