Polenta con Goulash (Polenta with Braised Beef Ragù)
INGREDIENTS:
- For the Polenta:
- 375 grams (1 packet) polenta
- 6 tablespoons unsalted butter
- ¼ cup Parmigiano Reggiano, freshly grated
- 4 tablespoons coarse salt
- For the Goulash:
- 2 pounds beef chuck or pork shoulder, cut into 1-inch cubes
- 1 ½ teaspoons sweet or hot paprika
- 2 tablespoons flour
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- ¼ cup red wine vinegar
- 1 (14-ounce) can whole tomatoes, crushed by hand
- 1 cup tomato purée
- 2 bay leaves
- 4 cups beef broth
- 4 tablespoons parsley, freshly chopped
- Salt & freshly ground black pepper, to taste
- Extra virgin olive oil, as needed
DIRECTIONS:
- To prepare the Polenta:
-
In a medium saucepan, bring 8 cups of salted water to a boil. Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon.
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Gradually sift all the cornmeal into the pan while stirring, then reduce the heat to medium-low. Continue to stir constantly until the polenta is smooth, thick, and pulls away from the sides of the pan as it is stirred, about 8 minutes with the Valsugana Instant Polenta. Whisk the butter into the polenta, then fold in the freshly grated Parmigiano Reggiano. Taste for seasoning, and adjust with salt, to taste.
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- To prepare the Goulash:
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Preheat the oven to 350°F.
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In a bowl, combine the meat, 1 teaspoon of paprika, 2 tablespoons of flour, salt, and pepper, and stir to combine all the ingredients thoroughly.
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Heat a drizzle of extra virgin olive oil in a large saucepan, and brown the meat. Remove the meat, and set it aside on a plate. Add the butter, and sauté the onion, garlic, and remaining paprika. Add in the vinegar, tomatoes, tomato purée, bay leaves, and beef broth, then return the meat to the pot. Cook the meat, covered, in the oven for 2-3 hours until a tender stew has formed.
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To plate the dish, spread a layer of polenta on a serving dish and top it with the beef goulash. Garnish with the chopped parsley, and serve hot.
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© Recipe courtesy of Eataly.
SEPTEMBER WINE CLUB:
Reguta
Refosco Dal Peduncolo Rosso
Friuli, Italy
MELLOW WINE STYLE
The Reguta Refosco is garnet red in color, tending to purple. The nose is intense with strong fruity notes of cherry and blackberry, along with a floral sensation of wood and violet. The palate has a full mouth feel, with a pleasantly bitter finish.
Varietal: Refosco Dal Peduncolo Rosso
Serving Temperature: 60.8ºF-64.4ºF
Food Pairings: Suitable for tasteful main courses and legumes. Best with beef, goat, lamb and liver.
ABOUT REGUTA:
The Reguta winery was founded in 1928 by Ettore Anselmi. Today, the winery is still owned and operated by the Anselmi Family in Pocenia in the Italian region of Friuli-Venezia Giulia. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located in a microclimate next to the Adriatic Sea, the winery boasts 250 hectares of vineyards. The soils are clayey in nature with a sandy component – allowing optimal development of the vine and an ideal habitat to produce and mature generous fruits. Learn more here.
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