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 porties
Cuisine: hungarian, central_european
Ingredients: 900 g veal shoulder cut into 2.5cm (1-inch) cubes; 1 el sweet paprika; 2 tl salt; 60 ml sunflower oil; 200 g yellow onion chopped; 240 g tomato peeled and cut into wedges; 240 ml tomato passata; 0,5 tl black pepper freshly ground (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 42 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 315 kcal

Mise-en-place

Ingrediënten

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

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

53%Score

Calorieën: 315kcal
Eiwit: 32,6g
Koolhydraten: 8,6g
Vet: 17,4g
Vezels: 1,9g
Suiker: 4,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store cooled goulash in an airtight container in the refrigerator.

Opwarmen

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