Veal Goulash Recipe

Name: Veal Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp (25 ml) olive oil, divided; 2 lbs (1 kg) trimmed stewing veal, cut into 1-inch (2.5 cm) pieces; 2 onions, finely chopped; 4 cloves garlic, minced; 1 tsp (5 ml) caraway seeds (see Notes); 1/2 tsp (2 ml) cracked black peppercorns; 1 lb (500 g) mushrooms (see Notes); 2 tbsp (25 ml) all-purpose flour; 1 can (14 oz/398 ml) diced tomatoes, including juice; 1 cup (250 ml) chicken stock (see Mindful Morsels, below); 1 tbsp (15 ml) sweet Hungarian paprika, dissolved in 2 tbsp (25 ml) water or chicken stock; 2 red bell peppers, diced; 1/2 cup (125 ml) finely chopped dill; Sour cream, optional

Servings: persons

2 tbsp (25 ml) olive oil, divided
2 lbs (1 kg) trimmed stewing veal, cut into 1-inch (2.5 cm) pieces
2 onions, finely chopped
4 cloves garlic, minced
1 tsp (5 ml) caraway seeds (see Notes)
1/2 tsp (2 ml) cracked black peppercorns
1 lb (500 g) mushrooms (see Notes)
2 tbsp (25 ml) all-purpose flour
1 can (14 oz/398 ml) diced tomatoes, including juice
1 cup (250 ml) chicken stock (see Mindful Morsels, below)
1 tbsp (15 ml) sweet Hungarian paprika, dissolved in 2 tbsp (25 ml) water or chicken stock
2 red bell peppers, diced
1/2 cup (125 ml) finely chopped dill
Sour cream, optional

1
Works in slow cookers from 3 1/2 to 6 quarts
2
In a skillet, heat 1 tbsp (15 ml) of the oil over medium-high heat for 30 seconds.
3
Add veal, in batches, and cook, stirring, adding more oil as necessary, until browned, about 5 minutes per batch.
4
Using a slotted spoon, transfer to slow cooker stoneware.
5
Reduce heat to medium.
6
Add onions to pan and cook, stirring, until softened, about 3 minutes.
7
Add garlic, caraway seeds and peppercorns and cook, stirring, for 1 minute.
8
Add mushrooms and toss to coat.
9
Add flour and cook, stirring, for 1 minute.
10
Add tomatoes with juice and chicken stock and bring to a boil.
11
Transfer to slow cooker stoneware.
12
Stir well.
13
Cover and cook on Low for 8 hours or on High for 4 hours, until veal is tender.
14
Add paprika solution to slow cooker stoneware and stir well.
15
Add red peppers and stir well.
16
Cover and cook on High for 30 minutes, until peppers are tender.
17
To serve, ladle into bowls and top each serving with 1 tbsp (15 ml) of the dill and a dollop of sour cream, if using.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tbsp (25 ml) olive oil, divided, 2 lbs (1 kg) trimmed stewing veal, cut into 1-inch (2.5 cm) pieces, 2 onions, finely chopped, 4 cloves garlic, minced, 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.

That's it — enjoy your meal!

Veal Goulash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions