Hungarian Goulash
HT MC Hungarian 120mins
Serves
4 Hot Veal Beef
Vegetables Spices Herbs Main Course
Gluten Wheat free Eggless Hungary Europe
Ingredients
1kg/2lb
boned Shoulder of Veal
2
Onions, chopped
2
Garlic Cloves, finely chopped
50g/2oz
Butter
1/4
teasp Caraway Seeds
3
tbsp Paprika
1
Bay Leaf
1/4
teasp dried Marjoram
1/4
teasp dried Thyme
Salt
and Black pepper
225g/8oz
Button Mushrooms, sliced
2
Red Capsicums, (sweet peppers) seeded and diced
2
Green Capsicums, seeded and diced
1
x 400g/14oz tin Tomatoes
300ml/10
fl.oz. Soured Cream
Instructions
1. Heat the oven to 150C, 300F, Gas mark 2.
Fry the finely chopped onions and garlic
in 25g/1 oz of the butter in a large flameproof casserole until transparent.
Remove from
the pan with a slotted spoon.
2. Cut the veal into 5cm/2 inch cubes. Add
to the casserole and fry, adding more butter
if necessary, until golden on all sides. Return the onion and garlic to the casserole and sprinkle with the caraway seeds
and paprika to taste. Add the bay leaf,
dried marjoram and thyme and cook gently for 10 minutes, stirring occasionally.
3. Season with salt and freshly ground black
pepper to taste. Top with the sliced mushrooms,
diced peppers and peeled tomatoes.
4. Cover the casserole and bring gently to
boil then transfer to the oven and cook gently
for about 1 hour, or until tender. Serve with soured cream.
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