Veal Goulash

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 pounds shoulder or rump of veal, cut into 1½-inch cubes
  • Beef suet
  • 1 bay leaf
  • 1 tablespoon caraway seeds
  • 1 tablespoon dill seeds
  • 1 tablespoon salt
  • ½ tablespoon black peppercorns
  • 2 cups Veal or Beef Stock
  • 3 cups onions rings
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • cup cold water
  • 2 tablespoons paprika, or more
  • 1 cup sour cream


    1. Brown the meat in rendered beef suet in a deep saucepan or Dutch oven.

    2. Add the bay leaf, caraway seeds, dill seeds and salt. Tie the peppercorns in a cheesecloth bag and add along with the stock. Cover and cook slowly for one to one and one-half hours, until meat is tender.

    3. Meanwhile cook the onion rings in the butter until they are wilted. Add them to the meat twenty minutes before the end of cooking time.

    4. Blend the flour with cold water and stir it into the cooking liquid. Stir until thickened. Discard the bag of peppercorns and remove the veal from the heat. Stir in the paprika and sour cream and heat thoroughly but do not boil.