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Photo of Hungarian-style veal goulash by WW

Hungarian-style veal goulash

Total Time
2 hr 10 min
20 min
1 hr 50 min


Olive oil

1 tbs

Plain flour

2 tbs

Veal leg steak, raw

600 g


6 whole, halved


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


  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.


SERVING SUGGESTION: Steamed broccoli florets and green beans, plus steamed baby (chat) potatoes. TIP: Store any leftovers (without sour cream and parsley) in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave or on the stovetop, adding water if it’s too thick.