Polenta with goulash
- 500 g of onions
- 800 g of beef
- 150 g of tomato sauce
- 2 spoons of paprika
- herbs: marjoram, bay and thyme
- salt, pepper
- extra virgin olive oil
- 80 g of instant polenta
Chop the meat into chunks. Heat oil in a pan, then add the finely chopped onions and sauté until light brown.
Add the meat and brown for some minutes before seasoning with the paprika diluted with some water.
Combine the tomato, the herbs and cook for 60-65 minutes. Halfway through the cook time, and add salt and pepper to taste.
Prepare the polenta according to the instructions on the package. Serve with the polenta and goulash.