Veal Goulash

Name: Veal Goulash
Yield: Serves 4
Ingredients: 2 carrots, sliced; 2 tablespoons olive oil; seasoned flour, for dusting; 125 g (4½ oz/½ cup) sour cream; 2 onions, thinly sliced; ½ green capsicum (pepper), chopped; 1 tablespoon sweet Hungarian paprika; 1 teaspoon ground cumin; 400 g (14 oz) tin chopped tomatoes; chopped parsley, to garnish; 500 g (1 lb 2 oz) veal, cut into 2.5 cm (1 inch) pieces; 250 ml (9 fl oz/1 cup) beef stock; ½ red capsicum (pepper), chopped; 125 ml (4 fl oz/½ cup) red wine; 2 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

500 g (1 lb 2 oz) veal, cut into 2.5 cm (1

Main course
Starter

Method

Put the veal and flour in a plastic bag and shake to coat the veal with flour. Shake off any excess. Heat 1 tablespoon of the oil in a large, deep heavy-based saucepan over medium heat. Brown the meat well in batches, then remove the meat and set aside.