Hungarian Veal Goulash Recipe

Name: Hungarian Veal Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lb. boneless veal, cut in 1-inch cubes; 4 Tbsp. salad oil; 1 c. chopped onion; 1 tsp. Hungarian paprika; 3 Tbsp. flour; 1/8 tsp. caraway seed; 1 bay leaf; 1 tsp. parsley; 3 c. beef broth; 1/2 c. tomato puree; salt and pepper

Servings: persons

1 3/4 lb. boneless veal, cut in 1-inch cubes
4 Tbsp. salad oil
1 c. chopped onion
1 tsp. Hungarian paprika
3 Tbsp. flour
1/8 tsp. caraway seed
1 bay leaf
1 tsp. parsley
3 c. beef broth
1/2 c. tomato puree
salt and pepper

1
Saute meat in hot oil.
2
Add onion.
3
Saute 5 to 10 minutes, until almost all oil is gone.
4
Add paprika; stir, then add flour. Cook 5 minutes, blending well.
5
Place caraway seed, bay leaf and parsley in cheesecloth and add to pot with beef broth and puree. Bring to boil.
6
Cover and simmer 1 hour, or until meat is tender. Add salt and pepper to taste.
7
Discard seasoning bag.
8
(Half cup sour cream may be added just before serving.)
9
Is good over hot noodles.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 lb. boneless veal, cut in 1-inch cubes, 4 Tbsp. salad oil, 1 c. chopped onion, 1 tsp. Hungarian paprika, and more.

Yes, Hungarian Veal Goulash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Veal Goulash

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