Veal goulash with gravy - thick and satisfying

Veal goulash with gravy - thick and satisfying

A dish called “goulash” is found in both Russian and Hungarian cuisine. Both “relatives” are prepared on the basis of beef or veal, and this is where their similarity ends. Hungarian goulash is a thick soup with a huge amount of sweet pepper (paprika), and the Russian version is a second course of stewed meat with tomato, onion and occasionally carrots.

This recipe with step-by-step photos describes one of the technologies for making specifically Russian veal goulash with thick tomato sauce.

Ingredients for goulash:

• veal (pulp) – 600 g;
• onion – 1 pc. (average);
• carrots – 1 pc. (medium size);
• wheat flour – 1 tbsp. l.;
• tomato paste/grated tomatoes – 1.5-2 tbsp. l./200 g;
• sunflower oil without aroma – 50-70 ml;
• ground paprika - 1. l. (taste);
• freshly ground dark pepper - a large pinch;
• dried dill – 0.5 tsp. (optional).

How to cook veal goulash with gravy

To make goulash, you can use meat pulp from any part of the carcass, but usually for this dish you take the neck, edge, shoulder blade, and hypochondrium. Veal differs from beef in having the most delicate fibers and the snow-white color of the fat layer. Veal goulash requires less time to prepare and comes out the softest and juiciest.

Remove membranes, tendons and excess fat from the veal. Cut into pieces with sides of 4-5 cm.

Peel the onion, rinse, cut into quarters of rings or chop into cubes.

Cut the carrots into strips or grate them on a grater with large holes.

Heat oil in a frying pan and add pieces of meat to fry. It is important that there is enough space in the frying pan for frying the veal: if there is a lot of meat, it will not be fried, but stewed in its own juices, and in the end it will turn out to be dry and hard. If the frying pan is small, it is better to divide the frying of the meat into several steps, and then return the entire portion to the frying pan for stewing.

Over a slightly higher heat than medium heat, cook the veal until crispy on one side, turn over and “seal” the meat fibers on the other side. With all this, almost all the meat juice remains inside. Add chopped onion to the meat.

Add chopped carrots.

Stir and cook everything together for another 3-5 minutes until the vegetables are lightly browned.

Then pour hot water into the frying pan so that it completely covers the veal and vegetables.

Season the goulash with ground paprika and other spices, cover and simmer over low heat, stirring occasionally and adding water as needed, for 50-60 minutes.

Fry the flour until light golden brown in a frying pan without oil.

Add tomato paste or puree to it.

Pour in a little hot water or gravy formed during stewing of the goulash, stir until smooth.

Pour the resulting tomato sauce into the veal, stir and add salt to taste. Bring the dish to a boil and simmer for another 2-3 minutes.

You can serve immediately. Potatoes (boiled, baked, mashed), pasta, boiled rice or buckwheat are suitable as a side dish.

Veal goulash

Prepared according to the recipe from “The Book of Savory and Healthy Food.”

Ingredients for Veal Goulash:

• Veal – 300 g
• Onions - 1/2 pcs
• Tomato paste - 1 tbsp. l.
• Wheat flour / Flour - 1 tsp.
• Water – 200 ml
• Bay leaf - 1 piece

Production time: 40 minutes

Number of servings: 2

Nutritional and energy value:

Veal goulash recipe:

Prepared according to the recipe from “The Book of Savory and Healthy Food”:

Wash the meat (rump, sirloin, shoulder part), cut into cubes, sprinkle with salt, pepper and fry in a frying pan with butter. After frying is finished, add finely chopped onion, sprinkle the meat with flour and lightly fry everything together. Place the cooked meat in a saucepan, pour in 2-3 cups of broth or water, add tomato puree, 1-2 bay leaves, cover with a lid and simmer for 1-1.5 hours. Serve goulash with fried or boiled potatoes, sprinkled with finely chopped parsley or dill.

For 500 g of meat - 1 kg of potatoes, 2 onions, 1 tbsp. spoon of flour, 3 tbsp. spoons of tomato puree and the same amount of oil.

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September 22, 2016 gemagen1 #

March 7, 2014 mashadashakatya #

January 20, 2013 sasha781 #

December 29, 2012 Che7teR #

December 2, 2012 nec1958 #

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Recipes

Beef (veal) goulash

Beef goulash with gravy is one of the favorite dishes of Russian cuisine. The result is tender, tasty meat. Can be served with buckwheat, pasta or mashed potatoes. A delicious and simple goulash recipe with step-by-step photos.

Wash the meat, dry it and cut into medium cubes, as shown in the photo.

Cut the onion into small cubes.

Heat vegetable oil in a frying pan and add meat there. Fry the meat over high heat for 5 minutes.

Add onion to meat.

Reduce heat to medium and continue to fry for 5-7 minutes, stirring occasionally.

Salt and pepper the goulash, add flour and fry for another 2 minutes over low heat, continuing to stir occasionally.

Add tomato paste and mix everything well.

Pour in 2 cups of water or meat broth, add bay leaf, stir and simmer for 1 -1.5 hours over low heat.

The goulash is ready. When serving, sprinkle with chopped herbs. If the sauce comes out very watery, you can simmer for a little longer or dilute the water and flour separately and add to the goulash.

If, on the contrary, it comes out very thick, you can add a little water. In this case, you may have to add a little more salt.

Veal goulash

Ingredients

Veal – 700 g

Bell pepper – 1500 g

Onions – 1 pc.

Garlic – 1 clove

Vegetable oil – 2 tbsp.

Tomato passata – 100 ml

Salt, pepper - to taste

• 60 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

Veal goulash is made in most families, in my opinion, quite occasionally. Simply because veal is not always on sale, and it is usually not cheap. But veal goulash has one significant advantage compared to goulash made from the meat of the most mature animals - speed of production. If beef goulash requires 2-4 hours, then veal goulash will be ready for serving exactly an hour from the start of production. Well, if you take cut veal.

The dish is not greasy, but very tasty. Its taste is given by the introduction of a large amount of bell pepper - twice as much by weight as meat, and maybe even more! All other ingredients are optional. It is possible to do without the tomato component and without garlic.

To make veal goulash, it is best to use a thick-walled pan.

Heat a pan with vegetable oil. While the oil is heating up, cut the onion somehow.

Add the onion to the oil and fry it over high heat.

While the onion is frying, cut the veal into large cubes.

Add the veal to the onions in the oil and continue to fry them over high heat. With all this, we begin to cut the pepper and throw it into the pan when ready for everything else. Don’t forget to stir the whole thing after adding each portion of anything.

Why build it this way, and not cut everything first and then fill up the whole mountain? Firstly, the second option takes longer, and secondly, introducing such a large amount of pepper at once would sharply lower the temperature in the pan, and the veal would eventually come out dry and hard. So portioned input is mandatory.

When all the peppers are in the pan and begin to produce juice, reduce the heat from high to medium and simmer the goulash UNDER THE LID until the veal is soft.

At the very end, add tomato passata (preferably previously heated) or a couple of tablespoons of tomato paste, garlic, salt and pepper to taste.

Simmer for almost 2-3 minutes so that the seasonings have time to disperse.

In Vienna, veal goulash is usually served without a side dish, but always with a snow-white bun.