Это предварительный просмотр рецепта "Hungarian Veal Goulash".

Рецепт Hungarian Veal Goulash
by Saru

Hungarian Veal Goulash

Veal is the traditional meat used for goulash,though beef is sometimes substituted.It is a good idea to cook this dish a day ahead of time: when reheated,the flavors of the rich sauce will penetrate the meat and enhance the flavor of the dish.

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Подготовка: Венгрия Hungarian
Приготовление: Порций: 4 people

Ингредиенты

  • Oil for frying
  • 1 large onion,peeled,chopped finely
  • 1 garlic clove crushed with 1/4 tsp salt
  • 1 kg pie veal,trimmed of fat and cut into cubes
  • 1/4 tsp seeds caraway seeds
  • 2 tbsp sweet paprika
  • 1 tsp dried mixed herbs
  • freshly ground black pepper
  • 1 each of red and green pepper,cored,seeded and sliced into rings
  • 1 can tomatoes
  • 3/4 cup chicken stock
  • 1/4 kg button mushrooms,cleaned and sliced
  • 3/4 cup sour cream

Инструкции

  1. Heat oil and fry onion and garlic gently for 5 mins or until golden.Add the veal to the casserole and fry briskly until browned on all sides.Stir in the caraway seeds, paprika mixed herbs and black pepper to taste.Continue cooking for 1-2 mins,stirring constantly.Add peppers,tomatoes and stock,cover and transfer to a cool oven ( 150 C / 300 F or Gas Mark 2 ).Cook for about 2 hours or until the veal is quite tender,ad the mushrooms 30 mins before the end of cooking time.
  2. Before serving, adjust seasoning.Transfer to a hot serving dish and spoon the soured cream on top.Serve with plain boiled potatoes or buttered noodles and a green salad tossed in a sharp vinaigrette dressing.