Veal Goulash

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


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


  1. 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.