Veal goulash

Veal goulash


Nothing is as comforting on cold winter nights as a big bowl of stew.

The ingredient of Veal goulash

  1. 2 tablespoons olive oil
  2. 1.25kg boneless veal shoulder, cut into 3cm cubes
  3. 2 brown onions, halved, sliced
  4. 1 large red capsicum, sliced
  5. 2 tablespoons sweet paprika
  6. 1/2 teaspoon caraway seeds
  7. 3/4 cup dry white wine
  8. 690g bottle Italian tomato passata sauce
  9. 3 dried bay leaves
  10. 2 cups Massel chicken style or vegetable liquid stock
  11. 2 small desiree potatoes, peeled, cut into 2cm pieces
  12. cooked spaghetti, to serve

The instruction how to make Veal goulash

  1. Preheat oven to 130u00b0C. Heat oil in a large, flameproof casserole dish over medium-high heat. Add one-third of the veal. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat in 2 batches with remaining veal.
  2. Reduce heat to low. Add onions and capsicum to pan. Cook, stirring occasionally, for 20 minutes or until soft. Add paprika and caraway seeds. Cook for 1 minute or until aromatic. Add wine. Simmer for 5 minutes.
  3. Return veal to pan. Add passata, bay leaves, stock and potatoes. Season with salt and pepper. Stir to combine. Cover with a tight-fitting lid. Bake for 2 1/2 hours or until veal and potatoes are tender. Remove bay leaves.
  4. Spoon goulash over pasta. Serve.

Nutritions of Veal goulash

calories: 555.197 calories
calories: 13 grams fat
calories: 3 grams saturated fat
calories: 14 grams carbohydrates
calories: 8 grams sugar
calories: 88 grams protein
calories: 198 milligrams cholesterol
calories: 626.34 milligrams sodium
calories: NutritionInformation

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