Recipe for Veal Goulash – serves 4

My Hungarian friend, George, tells me that this tastes like the real thing.

Ingredients

• 1 kg or 2lbs of pie/stewing veal. Cut off the obvious fat but not all otherwise it will be too dry
• 2 onions sliced
• 1 large or two small red peppers in strips, not too small or they disintegrate
• Can tomatoes or tomato pulp
• 2 large tablespoons of sweet paprika
• 2-3 dried chillies
• 1 tablespoon Caraway seeds
• Thyme & bay leaf
• ½ - ¾ pint stock
• tablespoon corn flour
• Salt & pepper
• 4 tablespoons of single cream
• Cooking oil for frying


Method

• Brown meat both sides in oil take out of pan and put in casserole dish
• Add onions and peppers and cook on low flame till part cooked
• Add flour and paprika to make roux and cook till brown
• Add hot stock a little at a time so that sauce remains smooth
• Add can of tomatoes, herbs salt and pepper bring up to boil and pour over meat
• Place in oven at 180C and cook for one and a half hours
• Check seasoning, add cream, reheat and serve