Dinner ideas

Veal goulash and potato pies

You could use creamy polenta in place of mash to top these veal goulash and potato pies.
veal goulash and potato pies
6
15M
2H 25M
2H 40M

Ingredients

Method

1.Cut veal into 2cm (¾-inch) pieces. Heat 1 tablespoon of the oil in large saucepan; cook veal, in batches, until browned. Remove from pan.
2.Heat remaining oil in same pan; cook onion, garlic and capsicum, stirring, until onion softens. Add flour, paprika and seeds; cook, stirring, 2 minutes.
3.Return veal to pan with stock, undrained tomatoes and paste; bring to the boil. Reduce heat; simmer, covered, 1 hour. Uncover; simmer about 30 minutes or until veal is tender and sauce thickens slightly.
4.Meanwhile, boil, steam or microwave potato until tender; drain. Mash potato in medium bowl until smooth.
5.Preheat grill (broiler).
6.Divide veal goulash among six oiled 1¼-cup (310ml) ovenproof dishes; top with potato, sprinkle with cheese. Place under grill until browned.
7.Spoon mash potato all over top of goulash; sprinkle top with cheese, then place under hot grill until browned.

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