Veal goulash
3
Points®
Total time: 2 hr 10 min • Prep: 20 min • Cook: 1 hr 50 min • Serves: 4 • Difficulty: Easy
Nothing beats a hearty stew to warm the soul
Ingredients
Veal leg steak, raw
600 g
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Red capsicum
1 medium, thinly sliced
Ground paprika
1 tbs, (mild)
Caraway seeds
½ tsp
Beef stock
1½ cup(s), (375ml), salt-reduced
Canned diced tomatoes
1 400g can, (1 x 400g can)
Light sour cream
3 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium- high heat. Add veal in batches and cook for 5–7 minutes or until browned all over. Remove.
2
Heat oil in same pan over medium-high heat. Add onion, garlic and capsicum and cook, stirring, for 5 minutes or until onion softens. Add paprika and caraway seeds and cook, stirring, for 1 minute or until fragrant.
3
Add stock and tomatoes and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover, then simmer for a further 30 minutes or until veal is tender and sauce has thickened. Season with salt and freshly ground black pepper. Serve veal goulash topped with sour cream.
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