Here is an awesome meal I made a few weeks ago that I’ve been dying to share with you all.
The inspiration for this meal came from Food For Thought (scroll down for English translation). But me being me, (and my pantry being what it was at the time), I had to change things up a bit.
So here is what I did. (scroll down for a printable version of this recipe)
1 lb Pork Chunks for stew tossed in oil
5-6 medium onions rib sliced
1/4 c Lard
4-5 medium carrots finely grated
1 TB Paprika
16 ounces of tomato sauce
1 sm can of tomato paste
4 bay leaves
2 pork or beef bullion cubes
Salt and pepper to taste
(you can also add in a couple cups of red wine – this would really make it taste awesome. We didn’t have any at the time.)
In a large stew pot, melt the lard over medium heat. Add onion and stir often. About 10 minutes after adding onion, add grated carrots. Continue to stir occasionally until onion is cooked down and golden.
In a separate pot, fry the pork chunks and paprika. Add to onions. Add tomato sauce, tomato paste, and spices.
Cover pot halfway and simmer for a couple of hours. Uncover pot if need be and simmer until the liquid has cooked down and you have a thick paste.
4 cups of water
Bring salted water to boil. Slowly add enough corn meal until thick, continue to boil until you develop a very thick mush Immediately remove from heat and pour onto a plat and smooth over.
To serve: cut the cooled polenta into pie slices and turn onto dinner plates. Spoon the goulash over the polenta.
Serve with a salad and fresh bread.