Quick Beef Goulash with Buckwheat Polenta (Žganci)
A hearty and flavorful simplified beef goulash, rich with paprika and tender beef, served alongside traditional Slovenian buckwheat polenta for a comforting winter meal.
Ingredients
- Beef Sirloin165 g
- Beef Broth117.5 ml
- Onion95 g
- Garlic1.5 cloves
- Tomato Paste1 tbsp
- Red Bell Pepper47.5 g
- Red Bell Pepper47.5 g
- Olive Oil18 ml
- Buckwheat Flour57.5 g
- Smoked Paprika1 tbsp
- Caraway Seeds0.5 tsp
- Bay Leaf0.5 leaf
- Water170 ml
- Fresh Parsley5 g
Instructions
- 1Step 1
Finely dice the onion and mince the garlic. Dice beef into small, bite-sized cubes. Slice the red bell pepper into thin strips.
- 2Step 2
Heat olive oil in a large skillet or pot over medium-high heat. Add beef and brown quickly on all sides (about 3-4 minutes). Remove beef and set aside.
- 3Step 3
Add diced onion to the same pot and sauté until softened, about 3-4 minutes. Add minced garlic, tomato paste, smoked paprika, caraway seeds, and bay leaf. Cook for 1 minute, stirring constantly.
- 4Step 4
Return beef to the pot. Pour in beef broth and add bell pepper. Bring to a simmer, then reduce heat, cover, and cook for 5-7 minutes, or until beef is tender. Season with salt and pepper to taste.
- 5Step 5
While goulash simmers, prepare buckwheat polenta (žganci): In a separate saucepan, bring water to a boil. Gradually whisk in buckwheat flour, stirring constantly to prevent lumps. Reduce heat to low and cook for 5-7 minutes, stirring until thick and smooth. Season with a pinch of salt.
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