Provencal Goulash with Polenta

A delicious mushroom dish for any occasion!

Sauté garlic and shallots in a little olive oil. Add juniper berries, bay leaf spice and peppercorns, sauté briefly and extinguish with cognac. Add the dried mushrooms and water and simmer for 40 minutes. In another saucepan, heat a little olive oil, brown the beef cut into large cubes, season with thyme, salt, pepper and rosemary. Extinguish with the red wine, add the seasoning stock and the orange peel. Simmer on low heat for at least 4 hours with the lid closed.

For the polenta, bring salted water to a boil and sift in the corn semolina. Add butter, milk and olive oil. Cook over medium heat, stirring continuously, until all the liquid has evaporated. Transfer the still hot polenta mixture to a roe deer dish, turn out on the spot and cool. Cut the polenta into slices (about 2 cm).

Heat a little bit of olive oil in a frying pan, brown the polenta slices in it on both sides.

Pour the goulash sauce through a sieve and pour out the spices.

Arrange 2 polenta slices on a plate, next to them a few pieces of goulash with sauce form. Garnish with a sprig of rosemary.

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