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🍖 Mock Ossobuco with Crusty Bread and Polenta

710 kcal · 35 min · 4 servings

Ingredients

• 600 g Beef top round (cut into cubes)
• 10 g Smoked Paprika (sweet)
• 40 g Flour (for dredging)
• 30 ml Olive oil
• 150 g Onions (diced)
• 4 g Garlic (minced)
• 400 g Passata (strained tomatoes)
• 150 ml Dry red wine
• 500 ml Beef stock (concentrate)
• 100 g Polenta (instant)
• 150 ml Milk
• 10 g Parsley (fresh, chopped)
• 10 ml Lemon (juice)

Instructions

1. 1. Mock osso buco: Cut the beef into 3cm cubes. Dredge the cubes in flour and shake off excess flour.
2. 2. Heat the olive oil in a large casserole dish. Brown the meat cubes in batches until dark brown, then remove them from the pot.
3. 3. Sauté the onions in the meat fat until soft. Add the garlic and smoked paprika and toast for 1 minute.
4. 4. Deglaze the pot with the red wine and let the liquid reduce almost completely. Add the passata and beef stock.
5. 5. Return the browned meat to the pot. Cover the casserole and simmer the meat on low heat for 25 minutes.
6. 6. Cook the polenta according to package instructions using milk and a pinch of salt until creamy. Remove from heat and stir in the lemon zest and juice.
7. 7. Season the meat sauce with salt and pepper to taste. Serve the meat over the polenta and garnish with fresh parsley.

Nutrition per serving

• kcal: 710
• Protein: 45 g · Fett/Fat: 28 g · Carbs: 62 g