Veal Goulash

Ingredients

• 1 tbsp unsalted butter
• 1 tbsp vegetable oil
• 2 large onions, sliced
• 1 tsp freshly minced garlic
• 1½ lb boneless veal stew meat, cut into 1 1/2 - 2-inch cubes
• 1 tbsp Sweet Hungarian paprika
• ½ tsp salt, or to taste
• ¼ tsp freshly ground pepper
• ¾ cup beef broth
• 1 can 16-oz; packed in puree preferable or juice packed tomatoes, coarsely chopped, including liquid
• ⅛ tsp ground cumin
• salt and freshly ground pepper to taste
• garnish: grated lemon peel mixed with freshly chopped parsley

Method

1. Melt the butter and oil together in a Dutch oven or deep casserole; saute the onions and garlic over medium heat until soft, about 5-7 minutes.
2. Add the veal, turn the heat to high and continue to saute until golden, about 5 minutes.
3. Season with the paprika, salt and pepper and stir to thoroughly coat the meat and onions.
4. Add the broth and stir well. Add the tomatoes and cumin; reduce the heat, cover and simmer slowly for 1 1/2 - 2 hours or until tender.
5. Taste for seasoning, adjust to taste with salt and freshly ground pepper and serve hot garnished with chopped lemon peel mixed with freshly chopped parsley.
6. Variations: A sliced or diced green pepper may be added. Onions may be diced instead of sliced. Substitute bacon for the butter and oil to add a wonderful flavor. Add 1/4 teaspoon caraway seeds. Add two small sliced sausages with the veal. Beef or pork may be substituted for the veal but both need longer cooking. For a creamy goulash allow the stew to cool slightly for 15 minutes; add 1/2 - 1 cup dairy sour cream or to taste; heat just to warm through. Do not boil.

Notes

By Laurie Burrows Grad (Hour Magazine). Goulash (Gulyas) is a Hungarian specialty prepared with meat and flavored with Sweet Hungarian paprika. Accompaniments: potatoes boiled in jackets and string bean salad. Goulash is best when cooked a day ahead, chilled (or frozen), fat removed and reheated.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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