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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 4 portions

  • For the goulash

  • 250g

    QimiQ Cream Base

  • 500g

    Onion(s), finely chopped

  • 2tbsp

    Sunflower oil

  • 1000g

    Shoulder of veal, diced

  • 1pinch(es)

    Salt

  • 1pinch(es)

    Pepper

  • 1tsp

    Cumin

  • 1ea

    Garlic clove(s), finely chopped

  • 3tbsp

    Smoked sweet paprika

  • 1litre(s)

    Water

  • 1ea

    Red pepper(s), finely shredded

  • For the cream polenta

  • 250g

    QimiQ Cream Base

  • 1small

    Onion(s), finely chopped

  • 1tbsp

    Butter

  • 1000ml

    Water

  • 1pinch(es)

    Salt

  • 1pinch(es)

    Pepper

  • 1small pinch(es)

    Ground nutmeg, ground

  • 250g

    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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