Hungarian Veal Goulash
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
- 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
- 14 oz can tomatoes
- 1/4 pint chicken stock
- 1/2 lb button mushrooms cleaned and sliced
- 5 oz carton soured cream
- 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.
- 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).
- Cook for about 2 hours or until the veal is quite tender, adding the mushrooms 30 minutes before the end of cooking time.
- 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.
Calories: 489 kcal
Carbohydrates: 19 g
Protein: 50 g
Saturated Fat: 11 g
Cholesterol: 205 mg
Sodium: 396 mg
Potassium: 1514 mg
Fiber: 6 g
Sugar: 10 g
Vitamin A: 3210 IU
Vitamin C: 75 mg
Calcium: 140 mg
Iron: 5 mg