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Veal goulash
Veal goulash
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Prep Time:
25 minutes
Cook Time:
190 minutes
Total Time:
215 minutes
Cozy up with a comforting winter stew.
Ingredients:
  • 1.25kg boneless veal shoulder, cut into 3cm cubes
  • 2 brown onions, halved, sliced
  • 1 large red capsicum, sliced
  • 20.00 gm sweet paprika
  • 1/2 tsp caraway seeds
  • 187.50 gm dry white wine
  • 700g btl Mutti Tomato Passata
  • 3 dried bay leaves
  • 500.00 ml chicken style or vegetable liquid stock
  • 2 small desiree potatoes, peeled, cut into 2cm pieces
  • cooked spaghetti, to serve
Instructions:
  • 1. Preheat the oven to 130°C. 2. Heat oil in a large, flameproof casserole dish over medium-high heat. 3. Brown one-third of the veal for 4 to 5 minutes. Transfer to a bowl. 4. Repeat with the remaining veal in two batches.
  • Lower the heat. Stir in onions and capsicum and cook for 20 minutes until tender, stirring occasionally. Sprinkle in paprika and caraway seeds and cook for 1 minute until fragrant. Pour in wine and simmer for 5 minutes.
  • Place the veal back in the pan, then pour in the passata, add bay leaves, stock, and potatoes. Season with salt and pepper, mix well, cover with a tight lid, and bake for 2 1/2 hours until the veal and potatoes are tender. Don't forget to remove the bay leaves before serving.
  • Serve tender goulash generously over al dente pasta for a satisfying meal.

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