This classic Hungarian Veal Goulash is a hearty, comforting dish that showcases the delicate flavor of veal simmered in a robust, paprika-infused broth. The recipe balances the earthy sweetness of caramelized onions and fresh green peppers with the tangy richness of sour cream, creating a deeply satisfying texture and flavor profile. Perfect for chilly evenings or family gatherings, this stew embodies the warmth of Eastern European home cooking. The long, slow cooking process ensures the meat becomes fork-tender while the flavors meld into a cohesive, aromatic masterpiece. Serve it with egg noodles or spaetzli for a complete, traditional meal that is both elegant and nourishing.
Hungarian Veal Goulash
Description
This classic Hungarian Veal Goulash is a hearty, comforting dish that showcases the delicate flavor of veal simmered in a robust, paprika-infused broth. The recipe balances the earthy sweetness of caramelized onions and fresh green peppers with the tangy richness of sour cream, creating a deeply satisfying texture and flavor profile. Perfect for chilly evenings or family gatherings, this stew embodies the warmth of Eastern European home cooking. The long, slow cooking process ensures the meat becomes fork-tender while the flavors meld into a cohesive, aromatic masterpiece. Serve it with egg noodles or spaetzli for a complete, traditional meal that is both elegant and nourishing.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Heat the lard, oil, or butter in a large Dutch oven or heavy saucepan over medium heat.
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Add the sliced onions and cook, stirring frequently, until they are wilted and soft.
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Add the veal pieces to the pot and stir to coat with the fat.
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Cook, stirring often, until the veal loses its raw red color and is lightly browned.
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Sprinkle the paprika over the meat and stir to distribute evenly.
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Cook for 5 minutes, then add the garlic, salt, and freshly ground pepper to taste.
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Stir briefly, then sprinkle the flour over the mixture and stir to coat the meat pieces.
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Pour in the chicken broth and stir well to combine, scraping up any browned bits from the bottom of the pot.
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Bring the mixture to a boil.
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Place a round of wax paper or parchment paper directly on the surface of the liquid, then cover the pot with its lid.
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Place the pot in the preheated oven and bake for 1.5 to 2 hours, or until the veal is tender.
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While the goulash cooks, bring a pot of water to a boil. Drop the green pepper strips into the boiling water and blanch for about 1 minute.
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Drain the peppers immediately and set aside.
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Thirty minutes before the goulash is finished cooking, remove the pot from the oven and sprinkle the blanched pepper strips into the stew.
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Return to the oven and continue cooking until the veal is fully tender and the peppers are cooked through.
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To finish, whisk the sour cream to loosen it, then gradually stir it into the hot goulash. Do not allow the stew to boil after adding the sour cream.
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Serve hot, optionally with spaetzli or egg noodles.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 163.6kcal
- % Daily Value *
- Total Fat 7.7g12%
- Saturated Fat 2.9g15%
- Cholesterol 0.0mg0%
- Sodium 9.6mg1%
- Total Carbohydrate 22.3g8%
- Dietary Fiber 4.1g17%
- Sugars 10.1g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cooking Time Variations: High-quality veal may cook more rapidly than lesser quality cuts. If using pork instead of veal, note that it cooks very quickly and may require less time in the oven.
Sour Cream Tip: To prevent curdling, ensure the sour cream is at room temperature and whisk it well before gradually stirring it into the hot stew.
Serving Suggestion: This goulash is traditionally served with spaetzli, egg noodles, or boiled potatoes to soak up the rich sauce.
