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Hungarian Goulash HT MC Hungarian 120minsServes 4 Hot Veal Beef Vegetables Spices Herbs Main Course Gluten Wheat free Eggless Hungary EuropeIngredients 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 CreamInstructions 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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