Veal goulash
5
Points®
Total time: 2 hr 5 min • Prep: 20 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
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.
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