Slow cooker recipes

Hungarian veal goulash

Rich with the distinctive flavours of paprika and sour cream, this Hungarian goulash makes for a hearty and delicious meal.
hungarian veal goulash
6
20M
8H 30M
8H 50M

Veal goulash is a hearty, Hungarian stew made with veal in a rich and delicately smoky tomato and paprika sauce. Comfort food at its best.

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Ingredients

Method

1.

Toss veal in combined flour and spices to coat; shake away excess flour. Heat half the oil and half the butter in large frying pan; cook veal, in batches, until browned all over. Transfer to 4.5-litre (18-cup) slow cooker.

2.

Heat remaining oil and butter in same pan; cook onion and garlic, stirring, until onion is soft. Stir in paste and stock; bring to the boil. Stir into cooker with undrained tomatoes, potato and carrot; cook, covered, on low, 8 hours.

3.

Season to taste; dollop with sour cream and sprinkle with parsley to serve.

The butcher might have some good stewing veal available; it’s fine to use in this recipe. Suitable to freeze at the end of step 2.

Note

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