Name: Veal Goulash
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: 3 tablespoons butter; ¼ cup all-purpose flour; 1 bay leaf; 1 tablespoon caraway seeds; ⅓ cup cold water; 1 tablespoon salt; 1 tablespoon dill seeds; 1 cup sour cream; Beef suet; 2 tablespoons paprika, or more; 3 pounds shoulder or rump of veal, cut into 1½-inch cubes; 2 cups Veal or Beef Stock; 3 cups onions rings; ½ tablespoon black peppercorns

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 pounds shoulder or rump of veal, cut into 1½-inch cubes
Beef suet
1 bay leaf

Method

Brown the meat in rendered beef suet in a deep saucepan or Dutch oven.
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.
Meanwhile cook the onion rings in the butter until they are

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Veal Goulash

Ingredients

Method

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