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
2H 25M
2H 40M



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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