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Veal Goulash

chef.alexande's picture
Ingredients
  Pie veal 1 Pound, trimmed and cut into 1 inch cubes (450 Gram)
  Plain flour 1 Tablespoon
  Paprika 1 Tablespoon
  Margarine 25 Gram
  Onion 1 , sliced
  Stock 1⁄4 Pint (150 Milliliter)
  Celery stalks 2 , sliced
  Tomatoes 3 Large, skinned, seeded and chopped
  Tomato puree 1 Tablespoon
  Finely chopped fresh parsley 1 Tablespoon (To Garnish)
Directions

GETTING READY
1) Before other preparations, heat the oven to 180°C, 350°F, Gas Mark 4.

MAKING
2) In a bowl, add the veal, flour paprika and salt and pepper to taste and mix well.
3) In a pan, add margarine and melt.
4) Add in the veal and onion and fry for 5 minutes, frequently stirring.
5) Mix in the stock boil. Continue stirring.
6) Add the celery, tomatoes, tomato puree. Mix well and pour into an ovenproof casserole.
7) Place a lid and cook in oven for 1 1/2-1 3/4 hours, or until tender.

FINALIZING
8) To freeze, cool and pour into sealable containers and freeze for up to 2 months.
9 To serve after freezing, thaw overnight in the refrigerator.
10) Mix and reheat in a casserole in a 180°C, 350°F, Gas Mark 4 oven for 30-45 minutes.
11) Adjust seasoning to taste.

SERVING
12) Sprinkle with the chopped parsley.
13) Serve with buttered noodles or new potatoes and lightly minted peas.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Dish: 
Curry
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes

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