Czexan Goulash

This Czexan Goulash is a delicious blend of traditional Eastern European flavors with a modern twist. Tender beef and hearty vegetables simmer in a rich paprika-infused broth, while a hint of smoked paprika adds depth. Served over creamy polenta, this dish is comforting and satisfying, perfect for family dinners or gatherings.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 bell peppers (red and yellow), diced
• 2 carrots, sliced
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds
• Salt and black pepper to taste
• 1 cup polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove from pot and set aside.
2. In the same pot, add chopped onions and cook until translucent, about 5 minutes. Stir in garlic and cook for an additional minute.
3. Add diced bell peppers and sliced carrots to the pot, cooking for another 5 minutes until they begin to soften.
4. Return the beef to the pot and stir in the beef broth, diced tomatoes, sweet paprika, smoked paprika, caraway seeds, salt, and pepper. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
6. While the goulash is simmering, prepare the polenta. In a separate pot, bring 4 cups of water to a boil. Slowly whisk in polenta and reduce heat to low. Cook, stirring frequently, until thickened, about 20 minutes.
7. Stir in grated Parmesan cheese into the polenta, and season with salt and pepper to taste.
8. Serve the goulash over a generous scoop of creamy polenta, garnishing with fresh parsley.