Name: Hungarian veal goulash
Prep time: 20 min
Cook time: 510 min
Total time: 530 min
Yield: 6
Ingredients: 1 kilogram (2 pounds) boned veal shoulder, chopped coarsely; 1/4 cup (35g) plain (all-purpose) flour; 1 tablespoon sweet paprika; 2 teaspoon caraway seeds; 1/2 teaspoon cayenne pepper; 2 tablespoon olive oil; 15 gram (½ ounce) butter; 1 large brown onion (200g), chopped coarsely; 2 clove garlic, crushed; 2 tablespoon tomato paste; 1 1/2 cup (375ml) beef stock; 400 gram (14½ ounces) canned crushed tomatoes; 3 small potatoes (360g), quartered; 2 medium carrots (240g), chopped coarsely; 1/2 cup (120g) sour cream; 1/2 cup coarsely chopped fresh flat-leaf parsley

Hungarian veal goulash

Rich with the distinctive flavours of paprika and sour cream, this Hungarian goulash makes for a hearty and delicious meal.

Skip to Recipe

Serves 6

Prep

20M

Cook

8H 30M

Total

8H 50M

Veal goulash is a hearty, Hungarian stew made with veal in a rich and delicately smoky tomato and paprika sauce. Comfort food at its best.

Looking for more stews and casseroles?

Ingredients

1 kilogram (2 pounds) boned veal shoulder, chopped coarsely

1/4 cup (35g) plain (all-purpose) flour

1 tablespoon sweet paprika

2 teaspoon caraway seeds

1/2 teaspoon cayenne pepper

2 tablespoon olive oil

15 gram (½ ounce) butter

1 large brown onion (200g), chopped coarsely

2 clove garlic, crushed

2 tablespoon tomato paste

1 1/2 cup (375ml) beef stock

400 gram (14½ ounces) canned crushed tomatoes

3 small potatoes (360g), quartered

2 medium carrots (240g), chopped coarsely

1/2 cup (120g) sour cream

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

Toss veal in combined flour and spices to coat; shake away excess flour. Heat half the oil and half the butter in large frying pan; cook veal, in batches, until browned all over. Transfer to 4.5-litre (18-cup) slow cooker.

Heat remaining oil and butter in same pan; cook onion and garlic, stirring, until onion is soft. Stir in paste and stock; bring to the boil. Stir into cooker with undrained tomatoes, potato and carrot; cook, covered, on low, 8 hours.

Season to taste; dollop with sour cream and sprinkle with parsley to serve.

The butcher might have some good stewing veal available; it’s fine to use in this recipe. Suitable to freeze at the end of step 2.
Note

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