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Hungarian Veal Goulash

Meat.Bible's picture
Ingredients
  Lean veal steaks 16 Ounce, cut 1/2 inch thick (Four 125 Grams, 4 Ounce Pieces)
  Lean veal 16 Ounce, cut 1/2 inch thick (4 Veal, 125 Gram / 4 Ounce Each)
  Paprika 1 1⁄2 Tablespoon
  Flour 2 Tablespoon
  Black pepper To Taste
  Ground black pepper To Taste
  Vegetable oil 1 Tablespoon
  Onions 2 , chopped
  Garlic 1 Clove (5 gm), crushed
  Tomato paste 1 Tablespoon (Puree)
  Red wine 3 Tablespoon
  Beef stock 4 Fluid Ounce (1/2 Cup, 125 Milliliter)
  Sour cream/Natural yogurt 2 Ounce (1/4 Cup / 60 Grams)
Directions

GETTING READY
1. Prepare the meat by trimming it of all visible fat and cut into 2 cm / 3/4 inch cubes.

MAKING
2. In a plastic food bag add paprika, flour and black pepper to taste, add meat and shake to coat meat evenly shaking off excess flour.
3. In a large saucepan Heat oil and cook onion and garlic over a medium heat for 3-4 minutes until onion softens.
4. Combine tomato paste (puree), wine and stock and stir into onion mixture and meat.
5. Let it rise to boil, then reduce heat , simmer, covered, for 25-30 minutes until meat is tender and remove from heat.

SERVING
6. In a serving dish place one serving of goulash, stir in one-third of the sour cream or yoghurt and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Veal
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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