Hungarian-style veal goulash
5
Points®
Total time: 2 hr 10 min • Prep: 20 min • Cook: 1 hr 50 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Plain flour
2 tbs
Veal leg steak, raw
600 g
Eschalot(s)
6 whole, halved
Carrot(s)
2 medium, chopped
Red capsicum
1 medium, chopped
Tomato paste
2 tbs
Ground paprika
1 tbs, sweet variety
Smoked paprika
1 tsp
Fresh bay leaf
2 whole
Fresh thyme
1 tbs, (2 sprigs)
Canned diced tomatoes
400 g
Beef stock
1½ cup(s), (375ml)
Light sour cream
¼ cup(s), (60ml)
Fresh flat-leaf parsley
2 tbs, chopped
Instructions
1
Heat oil in a large saucepan over medium-high heat. Place flour in a large snap-lock bag. Add veal and shake to coat. Discard excess flour. Cook half the veal, turning, for 5 minutes or until browned. Transfer to a plate, Repeat with remaining veal. Return veal to pan with eschalot, carrot and capsicum and cook, stirring, for 5 minutes or until vegetables have softened.
2
Add tomato paste, combined paprika, bay leaves and thyme and cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour. 3 Remove lid and cook, uncovered, for 30–40 minutes or until veal is tender and sauce has thickened. Serve goulash topped with sour cream and parsley.
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