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Hungarian Veal Goulash

2 tb Lard, corn oil, or butter
4 c Halved and sliced onion, ab. 1 pound
4 lb Boneless veal or pork, cut into 2 inch pieces
1-3 Tab. Paprika (see note)
2 tb Finely chopped garlic
Salt and freshly ground pepper
2 tb Flour
2 1/2 c Fresh or canned chicken broth
1 1/2 c Cored, seeded green peppers cut into 1 inch strips
1 c Sour cream at room temp. (optional)
Preheat oven to 350 degrees.


Heat the lard in a Dutch oven or deep, heavy saucepan and add the onion. Cook, stirring, until wilted. Add the veal and stir. Cook, stirring often, until the veal looses its red color. Sprinkle with the paprika and stir. Cook for 5 minutes and sprinkle with garlic, salt and pepper to taste. Stir briefly and sprinkle with flour. Stir to coat the pieces of meat and add the chicken broth. Bring to a boil. Cover with round of wax paper and put the lid on. Place in the oven and bake from 1 1/2 - 2 hours. Cooking time will depend on the quality of the veal. Best quality veal cooks more rapidly than that of a lesser quality. Pork cooks very quickly. Meanwhile, drop the green pepper strips into boiling water and blanch for ab. 15 seconds. Drain immediately and set aside. Thirty minutes before the stew is fully cooked, sprinkle with the pepper strips. Continue cooking until veal is tender. If desired, add the sour cream. Preferably, it should be beaten with a whisk before adding and stirred in gradually. Serve the stew, if desired, with spaetzli. Yield: 8 or more servings.


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