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Photo of Veal goulash by WW

Veal goulash

8
Points®
Total Time
2 hr 5 min
Prep
20 min
Cook
1 hr 45 min
Serves
4
Difficulty
Moderate
Nothing else will do on a cold winter night. Cook this goulash slowly and let the warmth and flavours develop – delicious!

Ingredients

Veal leg steak, raw

500 g, diced

Plain flour

¼ cup(s), (35g)

Olive oil

1 tbs

Brown onion

1 large, thinly sliced

Carrot(s)

1 medium, coarsely chopped

Celery

2 stick(s), thinly sliced

Garlic

2 clove(s), thinly sliced

Ground paprika

1½ tbs, (sweet)

Caraway seeds

½ tsp

Sweet-style white wine

½ cup(s)

Canned diced tomatoes

400 g

Salt reduced chicken stock

1 cup(s), (250ml)

Potato(es)

300 g, (desiree), peeled, cut int 2cm pieces

Extra light sour cream

¼ cup(s), (60g)

Instructions

  1. Preheat oven to 160°C or 140°C fan-forced. Place veal in a large bowl. Add flour and toss to coat. Shake off any excess flour.
  2. Heat half the oil in a large flameproof casserole dish over high heat. Cook veal, turning, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  3. Heat remaining oil in same dish over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add garlic, paprika and caraway and cook, stirring, for 1 minute or until fragrant. Add wine and bring to the boil.
  4. Return veal to dish with tomatoes, stock and potato and bring to the boil. Cover and bake for 1½ hours or until veal is tender. Serve with sour cream and sprinkled with freshly ground black pepper.

Notes

SERVING SUGGESTION: steamed green beans and red cabbage.

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