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Hungarian Goulash En Casserole

Lucy's picture
The hungarian goulash en casserole is a veal stew like preparation made along with vegetables. Half cooked on stove and half in the oven, the hungarian goulash can be served over rice or in a bowl with dinner rolls or bread rolls and a side salad.
Ingredients
  Onions 4
  Veal 2 Pound
  Bacon fat 2 Tablespoon (Adjust Quantity As Needed)
  Brown stock 1 1⁄2 Pint
  Pepper To Taste
  Potato balls 1 Pint
  Onions 12 Small
  Carrot slices 1 Cup (16 tbs)
  Sliced turnip 1 Cup (16 tbs)
  Salt To Taste
  Paprika To Taste
Directions

GETTING READY
1.Start by preheating the oven to 350F degrees
MAKING
2.Slice the onion and cut the raw veal in cubes.
3.Cook together in a little bacon fat, until brown.
4.Transfer to casserole, pour over it the brown stock and season with pepper and paprika.
5.Place in moderate oven (3 50° F.).
6.Add more fat to that in the frying pan and brown in this the potato balls, small onions, and slices of carrot and turnip.
7.Add the vegetables and salt to the casserole when the meat is partly cooked.
8.Finish the cooking, adding more stock if necessary.
9.This dish should cook two hours.
SERVING
10.Serve with rice

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Hungarian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Veal
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
4

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