Veal is the traditional meat used for goulash, although beef is sometimes substituted. It is a good idea to cook this dish a day ahead of time: when reheated, the flavours of the rich sauce will penetrate the meat and enhance the flavour of the dish.
Dripping or lard for frying
1 large onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 tsp salt
1 kg (2 lb) pie veal, trimmed of fat and cut into cubes
1/2 tsp caraway seeds
2 tbsp sweet paprika
1 tsp spoon dried mixed herbs
Freshly ground black pepper
1 red pepper, cored, seeded and sliced into rings
1 green pepper, cored, seeded and sliced into rings
396 g (14 oz) can tomatoes
150 ml (1/4 pint) chicken stock
1/4 kg (1/2 lb) button mushrooms, cleaned and sliced
141 g (5 oz) carton soured cream
1. Melt the dripping or lard in a flameproof casserole. Add the onion and garlic and fry gently for 5 minutes or until golden. Add the veal to the casserole and fry briskly until browned on all sides.
2. Stir in the caraway seeds, paprika, mixed herbs, and black pepper to taste. Continue cooking for 1 to 2 minutes, stirring constantly. Add the peppers, tomatoes and stock, cover and transfer to a cool oven (150°C/300°F or Gas Mark 2).
3. Cook for about 2 hours or until the veal is quite tender, adding the mushrooms 30 minutes before the end of cooking time.
4. Before serving, adjust seasoning. Transfer to a hot serving dish and spoon the soured cream on top. Serve with plain boiled potatoes or buttered noodles and a green salad tossed in a sharp vinaigrette dressing.
25 people have helped to review this recipe. Thankyou!