Veal Goulash Recipe

Name: Veal Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. lean veal shoulder; 1 lb. yellow onions, minced; 2 Tbsp. olive oil; 1/4 c. Hungarian paprika; 2 c. veal or chicken stock; 1 1/2 tsp. caraway seed; 1/2 tsp. marjoram; 1 bay leaf; 2 cloves garlic, finely minced; salt and pepper to taste; 1 Tbsp. cornstarch; 1/2 c. sour cream

Servings: persons

2 lb. lean veal shoulder
1 lb. yellow onions, minced
2 Tbsp. olive oil
1/4 c. Hungarian paprika
2 c. veal or chicken stock
1 1/2 tsp. caraway seed
1/2 tsp. marjoram
1 bay leaf
2 cloves garlic, finely minced
salt and pepper to taste
1 Tbsp. cornstarch
1/2 c. sour cream

1
Trim veal and cut into large cubes.
2
Saute onions in olive oil until clear; add veal and saute.
3
Add paprika and veal stock and stir until blended.
4
Add herbs and garlic to veal mixture and add salt and pepper to taste.
5
Simmer until tender, approximately 45 minutes to 1 hour.
6
Before serving, blend cornstarch with sour cream and add to goulash.
7
Top each serving with a dollop of sour cream and sprinkle with paprika.
8
Can be served with spaetzel or on mashed potatoes or rice.
9
Fantastic!

426

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 12 ingredients. The key ingredients include: 2 lb. lean veal shoulder, 1 lb. yellow onions, minced, 2 Tbsp. olive oil, 1/4 c. Hungarian paprika, and more.

Yes, 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.

Veal Goulash

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