Goulash on polenta

1 kg of beef
3 onions
150 g carrots
150 g celeriac
200 g of leeks
6 tbsp. oil
2 tbsp. Tomato purée
2 tbsp. paprika powder (sweet)
1 tbsp. paprika powder (hot)
350 ml red wine (dry)
500 ml beef stock
1 bay leaf
2 tbsp. parsley (chopped)
1 clove of garlic
600 ml milk
150 g polenta
70 g Parmesan (grated)
Salt, pepper, thyme, nutmeg



Cut beef into 4 cm cubes. Peel and dice onions. Peel and dice carrots and celery. Wash the leeks and cut the light green and white parts into rings. Heat 4 tbsp. oil in a large saucepan, fry the meat all around, season with salt and pepper and remove from the pot. Add onions, carrots, celery and leeks and sautée them in the frying residue and restore the meat. Add tomato paste and paprika powder, roast for a few minutes and douse with red wine. Fill with beef stock, add bay leaf and thyme and simmer covered for 60 minutes. Then remove the tabe, stir and simmer for 30 minutes without tabe.
In the meantime, peel the garlic, press gently and boil up with milk and 600 ml of water. Stir in polenta and boil for 1 minute while stirring constantly. Marinade for 15 minutes, stirring occasionally. Stir in 2 tbsp. oil and the Parmesan. Season with salt, pepper and nutmeg.
Remove the bay leaf and serve with parsley garnished.