Name: Hungarian veal goulash
Prep time: 20 min
Cook time: 510 min
Total time: 530 min
Yield: 6
Ingredients: 1 kilogram (2 pounds) boned veal shoulder, chopped coarsely; 1/4 cup (35g) plain (all-purpose) flour; 1 tablespoon sweet paprika; 2 teaspoon caraway seeds; 1/2 teaspoon cayenne pepper; 2 tablespoon olive oil; 15 gram (½ ounce) butter; 1 large brown onion (200g), chopped coarsely; 2 clove garlic, crushed; 2 tablespoon tomato paste; 1 1/2 cup (375ml) beef stock; 400 gram (14½ ounces) canned crushed tomatoes; 3 small potatoes (360g), quartered; 2 medium carrots (240g), chopped coarsely; 1/2 cup (120g) sour cream; 1/2 cup coarsely chopped fresh flat-leaf parsley

Hungarian veal goulash

Rich with the distinctive flavours of paprika and sour cream, this Hungarian goulash makes for a hearty and delicious meal.

Serves 6

Prep

20M

Cook

8H 30M

Total

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.

Looking for more stews and casseroles?

Ingredients

1 kilogram (2 pounds) boned veal shoulder, chopped coarsely

1/4 cup (35g) plain (all-purpose) flour

1 tablespoon sweet paprika

2 teaspoon caraway seeds

1/2 teaspoon cayenne pepper

2 tablespoon olive oil

15 gram (½ ounce) butter

1 large brown onion (200g), chopped coarsely

2 clove garlic, crushed

2 tablespoon tomato paste

1 1/2 cup (375ml) beef stock

400 gram (14½ ounces) canned crushed tomatoes

3 small potatoes (360g), quartered

2 medium carrots (240g), chopped coarsely

1/2 cup (120g) sour cream

1/2 cup coarsely chopped fresh flat-leaf parsley

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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