• Cooking Time: 90 min
  • Servings: 6
  • Preparation Time: 20 min


My friend Emilia's mother fed this to a bunch of us after a long day of ice skating many years ago. It's one of those wonderful stick to your belly type things, and it's still one of my favorite go to comfort foods.


  • 2 pounds stew beef, cubed
  • 1 1/3 pounds onions, coarsely chopped
  • 1/4 cup olive oil
  • 1 cup dry red wine
  • 1 tablespoon vinegar
  • 2 tablespoons paprika
  • 2 cups hot beef broth
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried marjoram
  • 2-4 cloves garlic whole peeled
  • The zest of a lemon, grated
  • The juice of a half a lemon
  • 1 tablespoon of unsalted butter, at room temperature
  • Salt & pepper to taste


  • Heat the oil in a large, heavy-bottomed pot and add the onion and garlic.
  • Cook, stirring, until they have browned.
  • Remove the onions and add the meat to the pot to brown.
  • Remix the meat and the onions together and continue cooking until all is thoroughly browned.
  • Stir in the red wine and the vinegar.
  • Add the bay leaf, whole cloves of garlic, paprika, and salt and pepper to taste.
  • Simmer until some of the wine liquid has evaporated.
  • Add some of the hot broth, about half.
  • Reduce the heat to a slow simmer and cook, do not cover, stirring every now and then, for an hour and a half.
  • Continuing to add more broth as needed to keep it from drying out.
  • While goulash is cooking prepare a soft polenta or use a premade whichever you prefer, keep warm until needed.
  • When the meat almost done, remove garlic cloves and blend them with the rest of the herbs, the lemon zest and softened butter.
  • Add the mixture to the pot, stir in the lemon juice as well, and cook for a few minutes.
  • Salt and pepper to taste.
  • Spoon polenta into a dish and ladle goulash over the polenta.
  • Garnish with a good Parmesan good!

Categories: Beef  Dinner  Italian  Main Dish  Misc. One Dish 
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