Wonderfully Tender Veal Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg veal
- 500 g onion (s)
- 2 tablespoons oil
- salt and pepper
- 2 tablespoon, heaped paprika powder
- 1 ½ tablespoon tomato paste
- 1 pinch caraway seeds
- 1 pinch marjoram
- 1 pinch thyme
- 0.5 ½ organic lemon (s), grated zest
- 1 clove garlic
- 5 tablespoon beef stock
- 500 ml red wine
Print Recipe
Pin Recipe Instructions
- Cut the veal into 4 cm cubes and sauté. Season the meat with salt, pepper and the paprika powder and mix everything well.
- Peel the onion, cut in half and cut into fine cubes. Heat the oil in a saucepan, add the onions and let them turn golden brown while stirring.
- Add the meat to the onions, stir well and cook covered until some meat juice comes out. Remove the lid, add the stock and reduce while stirring. Add the tomato paste and sweat while stirring. Then pour as much red wine into the goulash that the meat is barely covered with it. Cover the pot and let the goulash simmer for about 1 3/4 hours over low heat.
- Mix the caraway seeds with the marjoram, thyme, lemon peel and garlic and chop everything very finely. Add the spice mixture to the goulash 15 minutes before the end of the cooking time.
- Season the goulash with salt, pepper and possibly a little nutmeg and serve hot.
- The goulash tastes even better the next day.
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