Name: Veal goulash and potato pies
Prep time: 15 min
Cook time: 145 min
Total time: 160 min
Yield: 6
Ingredients: 1 kilogram (2 pounds) boneless veal shoulder; 1/4 cup (60ml) olive oil; 1 large brown onion (200g), chopped coarsely; 1 clove garlic, crushed; 1 large red capsicum (bell pepper) (350g), chopped coarsely; 1 tablespoon plain (all-purpose) flour; 2 teaspoon hot paprika; 2 teaspoon sweet paprika; 2 teaspoon caraway seeds; 2 cup (500ml) beef stock; 400 gram (12½ ounces) canned diced tomatoes; 1 tablespoon tomato paste; 4 medium potatoes (800g), chopped coarsely; 1 cup (120g) coarsely grated cheddar cheese

Veal goulash and potato pies

You could use creamy polenta in place of mash to top these veal goulash and potato pies.

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Serves 6

Prep

15M

Cook

2H 25M

Total

2H 40M

Ingredients

1 kilogram (2 pounds) boneless veal shoulder

1/4 cup (60ml) olive oil

1 large brown onion (200g), chopped coarsely

1 clove garlic, crushed

1 large red capsicum (bell pepper) (350g), chopped coarsely

1 tablespoon plain (all-purpose) flour

2 teaspoon hot paprika

2 teaspoon sweet paprika

2 teaspoon caraway seeds

2 cup (500ml) beef stock

400 gram (12½ ounces) canned diced tomatoes

1 tablespoon tomato paste

4 medium potatoes (800g), chopped coarsely

1 cup (120g) coarsely grated cheddar cheese

Method

1.Cut veal into 2cm (¾-inch) pieces. Heat 1 tablespoon of the oil in large saucepan; cook veal, in batches, until browned. Remove from pan.

2.Heat remaining oil in same pan; cook onion, garlic and capsicum, stirring, until onion softens. Add flour, paprika and seeds; cook, stirring, 2 minutes.

3.Return veal to pan with stock, undrained tomatoes and paste; bring to the boil. Reduce heat; simmer, covered, 1 hour. Uncover; simmer about 30 minutes or until veal is tender and sauce thickens slightly.

4.Meanwhile, boil, steam or microwave potato until tender; drain. Mash potato in medium bowl until smooth.

5.Preheat grill (broiler).

6.Divide veal goulash among six oiled 1¼-cup (310ml) ovenproof dishes; top with potato, sprinkle with cheese. Place under grill until browned.

7.Spoon mash potato all over top of goulash; sprinkle top with cheese, then place under hot grill until browned.

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