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Hungarian veal goulash

Hungarian veal goulash
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • flour - 3 Tbsp
  • salad oil - 4 Tbsp
  • chopped onion - 1 c
  • bay leaf - 1 item
  • caraway seed - 1/8 tsp
  • salt and pepper - 1 item
  • parsley - 1 tsp
  • tomato puree - 1/2 c
  • beef broth - 3 c
  • Hungarian paprika - 1 tsp
  • boneless veal, cut in 1-inch cubes

How to make hungarian veal goulash:

Saute meat in hot oil. Add onion. Saute 5 to 10 minutes, until almost all oil is gone. Add paprika; stir, then add flour. Cook 5 minutes, blending well. Place caraway seed, bay leaf and parsley in cheesecloth and add to pot with beef broth and puree. Bring to boil. Cover and simmer 1 hour, or until meat is tender. Add salt and pepper to taste. Discard seasoning bag. (Half cup sour cream may be added just before serving.) Is good over hot noodles.

Recipe categories: Main dish, Beef, Veal.

Rating:
Hungarian veal goulash
3.7
Average rating: 3.7 of 5, total votes: 3
Cook. Time: PT1H10M
Total Time: PT1H10M


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