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 servings
Cuisine: hungarian, central_european
Ingredients: 900 g veal shoulder cut into 2.5cm (1-inch) cubes; 1 tbsp sweet paprika; 2 tsp salt; 60 ml sunflower oil; 200 g yellow onion chopped; 240 g tomato peeled and cut into wedges; 240 ml tomato passata; 0.5 tsp black pepper freshly ground (optional)

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.

An original recipe by Forkin

Total time: 1 hr 42 min
Serves: 6
Difficulty: Medium
Per serving: 315 kcal

Mise en place

Ingredients

900 gveal shoulder, cut into 2.5cm (1-inch) cubes
1 tbspsweet paprika
2 tspsalt
60 mlsunflower oil
200 gyellow onion, chopped
240 gtomato, peeled and cut into wedges
240 mltomato passata
0.5 tspblack pepper, freshly ground(optional)

Equipment

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

The method

Step by step

1
In a large bowl, toss the veal cubes with the sweet paprika and salt until the meat is evenly coated.
About 5 min
2
Heat the sunflower oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
3
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
About 7 min
4
Using a slotted spoon, transfer the cooked onions to a separate bowl and set aside.
About 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.
About 10 min
Cook’s note: 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.
About 1 min
7
Stir in the peeled tomato wedges and the tomato passata.
About 1 min
8
Increase the heat to bring the mixture to a gentle boil, then immediately reduce the heat to low.
About 5 min
9
Cover the pot and let the goulash simmer for 60 to 75 minutes, until the veal is very tender.
About 1 hr
Cook’s note: 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.
About 1 min

Per serving

Nutrition

53%Score

Calories: 315kcal
Protein: 32.6g
Carbs: 8.6g
Fat: 17.4g
Fibre: 1.9g
Sugar: 4.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled goulash in an airtight container in the refrigerator.

Reheating

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