DinnerMain Course

Veal Goulash

Name: Veal Goulash
Prep time: 15 min
Cook time: 1 h 27 min
Total time: 1 h 42 min
Yield: 6 racions
Cuisine: hungarian, central_european
Ingredients: 900 g veal shoulder cut into 2.5cm (1-inch) cubes; 1 cs sweet paprika; 2 ct salt; 60 ml sunflower oil; 200 g yellow onion chopped; 240 g tomato peeled and cut into wedges; 240 ml tomato passata; 0,5 ct black pepper freshly ground (opcional)

A hearty and traditional stew featuring tender cubes of veal simmered with onions in a rich, paprika-spiced tomato sauce. This comforting dish develops a deep flavor over its slow cooking time, making it an ideal main course for cooler weather. Serve hot over egg noodles or with crusty bread.

Una recepta original de Forkin

Temps total: 1 h 42 min
Racions: 6
Dificultat: Mitjana
Per ració: 315 kcal

Preparació prèvia

Llista d’ingredients

900 gveal shoulder, cut into 2.5cm (1-inch) cubes
1 cssweet paprika
2 ctsalt
60 mlsunflower oil
200 gyellow onion, chopped
240 gtomato, peeled and cut into wedges
240 mltomato passata
0,5 ctblack pepper, freshly ground(opcional)

Estris

slotted spoon · large bowl · dutch oven · cutting board · knife

Elaboració

Pas a pas

1
In a large bowl, toss the veal cubes with the sweet paprika and salt until the meat is evenly coated.
Uns 5 min
2
Heat the sunflower oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Uns 2 min
3
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Uns 7 min
4
Using a slotted spoon, transfer the cooked onions to a separate bowl and set aside.
Uns 1 min
5
Add the seasoned veal to the hot pot and sear until browned on all sides. Work in batches to avoid crowding the pan.
Uns 10 min
Nota de cuina: Browning the meat well develops a deeper flavor for the final stew.
6
Return all the browned veal and the cooked onions to the pot.
Uns 1 min
7
Stir in the peeled tomato wedges and the tomato passata.
Uns 1 min
8
Increase the heat to bring the mixture to a gentle boil, then immediately reduce the heat to low.
Uns 5 min
9
Cover the pot and let the goulash simmer for 60 to 75 minutes, until the veal is very tender.
Uns 1 h
Nota de cuina: Stir every 20 minutes or so to prevent anything from sticking to the bottom of the pot.
10
Taste the goulash and season with black pepper and more salt if desired.
Uns 1 min

Per ració

Nutrició

53%Puntuació

Calories: 315kcal
Proteïnes: 32,6g
Hidrats de carboni: 8,6g
Greixos: 17,4g
Fibra: 1,9g
Sucre: 4,1g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store cooled goulash in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a saucepan over medium-low heat or in the microwave until warmed through.