Veal Goulash
A hearty and traditional stew featuring tender cubes of veal simmered with onions in a rich, paprika-spiced tomato sauce. This comforting dish develops a deep flavor over its slow cooking time, making it an ideal main course for cooler weather. Serve hot over egg noodles or with crusty bread.
An original recipe by Forkin
- Total time
- 1 hr 42 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 315 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 900 gveal shoulder, cut into 2.5cm (1-inch (2.5 cm)) cubes
- 1 tbspsweet paprika
- 2 tspsalt
- 60 mlsunflower oil
- 200 gyellow onion, chopped
- 240 gtomato, peeled and cut into wedges
- 240 mltomato passata
- 0.5 tspblack pepper, freshly ground(optional)
Equipment
slotted spoon · large bowl · dutch oven · cutting board · knife
The method
Step by step
- 1
In a large bowl, toss the veal cubes with the sweet paprika and salt until the meat is evenly coated.
About 5 min
- 2
Heat the sunflower oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
- 3
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
About 7 min
- 4
Using a slotted spoon, transfer the cooked onions to a separate bowl and set aside.
About 1 min
- 5
Add the seasoned veal to the hot pot and sear until browned on all sides. Work in batches to avoid crowding the pan.
About 10 min
Cook’s note: Browning the meat well develops a deeper flavor for the final stew.
- 6
Return all the browned veal and the cooked onions to the pot.
About 1 min
- 7
Stir in the peeled tomato wedges and the tomato passata.
About 1 min
- 8
Increase the heat to bring the mixture to a gentle boil, then immediately reduce the heat to low.
About 5 min
- 9
Cover the pot and let the goulash simmer for 60 to 75 minutes, until the veal is very tender.
About 1 hr
Cook’s note: Stir every 20 minutes or so to prevent anything from sticking to the bottom of the pot.
- 10
Taste the goulash and season with black pepper and more salt if desired.
About 1 min
Per serving
Nutrition
- Calories
- 315kcal
- Protein
- 32.6g
- Carbs
- 8.6g
- Fat
- 17.4g
- Fibre
- 1.9g
- Sugar
- 4.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled goulash in an airtight container in the refrigerator.
Reheat gently in a saucepan over medium-low heat or in the microwave until warmed through.
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