Traditional Austrian Beef Goulash with Polenta

Method

1. Heat oil in a large pot over medium heat. Add beef and brown on all sides. Remove and set aside.
2. In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.
3. Stir in tomato paste and cook for 2 minutes. Add browned beef, red wine, beef broth, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the beef is tender.
5. While the goulash simmers, cook polenta in boiling salted water according to package instructions. Stir in butter and Parmesan.
6. Serve the goulash with a side of creamy polenta, garnished with fresh parsley.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.