Hungarian Veal Goulash
This creamy goulash uses veal steak cut into chunks and is great served with pasta or rice, The leftovers freeze well.
Ingredients
Serves: 4
- 1 kg veal steak
- 1 tablespoon oil
- 2 onions, sliced
- 1 tablespoon Herbie's Spices Paprika Sweet (Hungarian Noble Sweet)
- salt and pepper
- 1 cup (250ml) beef stock
- 1 Herbie's Spices Whole Bay Leef (Turkish)
- juice 1/2 lemon
- 1 cup (250ml) cream
- 1 tablespoon plain flour
Directions
Preparation:15min ›
Cook:1hour10min ›
Ready in:1hour25min
- Cut veal into 4cm cubes.
- Heat oil in a saucepan and add onions, stirring until soft. Add the meat and brown all over.
- Add paprika, salt and pepper, stock and bay leaf, cover and simmer for an hour, stirring occasionally. (Add more liquid if it looks too dry.)
- In a separate cup or bowl, add the lemon juice to cream, stir in the flour and add it all to the veal, stirring until thickened.
- Serve with penne or similar pasta.
A classic recipe
This recipe, first published in 1959, stands the test of time. You can find it in "Spice and Savour" by Rosemary Hemphill .
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Reviews in English (1)
Traditional Hungarian is without lemon juice, cream, bay leaf or flour. ( but I understand probably every part of hungary/ household cooks it differently ). If you put little bit more amount of onion as the meat, the sauce will thicken up ( slow cooking ). I don't use any stock, just water.Also add 1 green pepper ( light green color ), this adds the taste. I usualy cook it 2-3 hours. Serve with nokedli, or bread dumplings. - 24 Feb 2014