Veal Goulash

Name: Veal Goulash
Total time: 11400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup olive oil; 2 onions finely chopped; 3 cloves garlic crushed; 1 kg Veal shoulder cubed; 2 teaspoons caraway seeds; 2 tablespoons sweet paprika; half teaspoon chilli powder; 1 teaspoon dried mixed herbs; 1 red pepper seeded and cut into strips; 1 green pepper seeded and cut into strips; 425 g can tomatoes; 1 tablespoon tomato paste; 250 g mushrooms sliced 1 cup low-fat yoghurt; 500 mL chicken stock

Keith Vigon @cook_4574654

United Kingdom

This dish can also be made with beef but is much, much tastier with the Veal

Keith Vigon @cook_4574654

United Kingdom

This dish can also be made with beef but is much, much tastier with the Veal

Saved

Ingredients

190 mins

6 servings

1/4 cupolive oil
2onions finely chopped
3 clovesgarlic crushed
1 kgVeal shoulder cubed
2 teaspoonscaraway seeds
2 tablespoonssweet paprika
halfteaspoon chilli powder
1 teaspoondried mixed herbs
1red pepper seeded and cut into strips
1green pepper seeded and cut into strips
425 gcan tomatoes
1 tablespoontomato paste
250 gmushrooms sliced 1 cup low-fat yoghurt
500 mLchicken stock

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Steps

190 mins

1

Preheat the oven 2 150°C
2

Put 2 tablespoons of the oil in a frying pan heat then add the onion and garlic and cook over the medium heat stirring continuously for 2 to 3 minutes or until soft - remove from pan and set aside
3

Heat the remaining oil in a deep frying pan, at the veal cooking batches until browned all over.
4

Return the onion to the pan and add the caraway seeds, paprika, Chile powder, mixed herbs and 1 teaspoon salt.
5

Cook stirring for 2 minutes then stir in the red and green peppers, tomato, tomato paste and chicken stock
6

Transfer to a 2 1/2 L ovenproof dish and cook,In the oven for 2 hours
7

Add the mushrooms and cook for a further 30 minutes.
8

Season to taste with salt and freshly ground black pepper
9

Add the yoghurt just before serving making sure the mixture does not boil