Hungarian veal recipe
information
Preparation time: 20 minutes.
Cooking time: 1 1/4 - l 3/4 hours.
Oven temperature: 180°C, 350°F, gas 4.
Calories: 226 per portion
ingredients
1 tablespoon oil
500 g (1 1/4 lb) lean veal, cut into cubes
1 onion, sliced
3 teaspoons paprika
1 green pepper, seeded and chopped
50 g (2 oz) button mushrooms, sliced
300 ml (1/2 pint) tomato juice
85 ml (3 fl oz) beef stock
1/2 teaspoon sugar
salt and pepper
grated nutmeg
1 bay leaf
4 tablespoons natural low-fat yogurt
chopped parsley, to garnish
500 g (1 1/4 lb) lean veal, cut into cubes
1 onion, sliced
3 teaspoons paprika
1 green pepper, seeded and chopped
50 g (2 oz) button mushrooms, sliced
300 ml (1/2 pint) tomato juice
85 ml (3 fl oz) beef stock
1/2 teaspoon sugar
salt and pepper
grated nutmeg
1 bay leaf
4 tablespoons natural low-fat yogurt
chopped parsley, to garnish
method
1. Heat the oil in a large frying pan, add the veal and fry for 5 minutes. Add the onion and fry for 2-3 minutes.
2. Stir in the paprika and cook for 1 minute. Add the green pepper, mushrooms, tomato juice, stock, sugar, salt, pepper and nutmeg to taste, and the bay leaf.
3. Bring to the boil, stirring, then transfer to a 1.75 litre/3 pint casserole.
4. Cook in the oven for 1 - 1 1/2 hours. Stir in the yogurt just before serving. Garnish with chopped parsley.
For an authentic flavour use genuine rose paprika. This popular spice is obtainable from some Middle European delicatessens in several
different strengths, depending on which portion of the capsicum pod was used.
2. Stir in the paprika and cook for 1 minute. Add the green pepper, mushrooms, tomato juice, stock, sugar, salt, pepper and nutmeg to taste, and the bay leaf.
3. Bring to the boil, stirring, then transfer to a 1.75 litre/3 pint casserole.
4. Cook in the oven for 1 - 1 1/2 hours. Stir in the yogurt just before serving. Garnish with chopped parsley.
For an authentic flavour use genuine rose paprika. This popular spice is obtainable from some Middle European delicatessens in several
different strengths, depending on which portion of the capsicum pod was used.
serving amount
serves 4
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