VEAL GOULASH

By Anonymous -

75 g butter or margarine


1.4 kg stewing veal or braising steak, cut into 4 cm pieces

700 g onions, skinned and thinly sliced

450 g carrots, peeled and thinly sliced

45 – 60 ml paprika

30 ml flour

900 ml Chicken Stock

60 ml dry white wine

salt and paper

142 g (5 fl oz) soured cream


  1. Melt the butter in a frying pan and fry the veal, a little at a time, until browned. Remove from the pan with a slotted spoon and place in an ovenproof dish.

  2. Fry the onions and carrots in the butter remaining in the pan for about 5 minutes until lightly browned. Add the paprika and flour and fry for 2 minutes. Gradually stir in the stock, wine and seasoning. Bring to the boil and pour over the veal.

  3. Cover tightly and cook in the oven at 150°C mark 2 for 2 ¾ hours. When cooked, pour the soured cream over the goulash and serve.
    Serves 8


VEAL GOULASH

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