Veal Goulash

Przygotowanie stanowiska

Składniki

Sposób przygotowania

Krok po kroku

1. 1

   In a large bowl, toss the veal cubes with the sweet paprika and salt until the meat is evenly coated.

   Około 5 min

2. 2

   Heat the sunflower oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Około 2 min

3. 3

   Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

   Około 7 min

4. 4

   Using a slotted spoon, transfer the cooked onions to a separate bowl and set aside.

   Około 1 min

5. 5

   Add the seasoned veal to the hot pot and sear until browned on all sides. Work in batches to avoid crowding the pan.

   Około 10 min

   Wskazówka kucharza: Browning the meat well develops a deeper flavor for the final stew.

6. 6

   Return all the browned veal and the cooked onions to the pot.

   Około 1 min

7. 7

   Stir in the peeled tomato wedges and the tomato passata.

   Około 1 min

8. 8

   Increase the heat to bring the mixture to a gentle boil, then immediately reduce the heat to low.

   Około 5 min

9. 9

   Cover the pot and let the goulash simmer for 60 to 75 minutes, until the veal is very tender.

   Około 1 godz.

   Wskazówka kucharza: Stir every 20 minutes or so to prevent anything from sticking to the bottom of the pot.

10. 10

    Taste the goulash and season with black pepper and more salt if desired.

    Około 1 min