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

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.

Izvirni recept avtorja Forkin

Skupni čas: 1 h 42 min
Porcije: 6
Zahtevnost: Srednje
Na porcijo: 315 kcal

Priprava

Sestavine

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

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

53%Ocena

Kalorije: 315kcal
Beljakovine: 32,6g
Ogljikovi hidrati: 8,6g
Maščobe: 17,4g
Vlaknine: 1,9g
Sladkorji: 4,1g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

Store cooled goulash in an airtight container in the refrigerator.

Pogrevanje

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