Veal Goulash With Beans - cooking recipe

Ingredients

1 2/3 lbs veal or beef stew meat, cubed
2 tbsp flour, seasoned with salt and pepper
2 tbsp butter
2 tbsp oil
2 None onions, chopped
1 None red pepper, seeded and chopped
1 can (11 oz) condensed tomato soup
1/2 tbsp sweet paprika
1 tsp sugar
1 can (15 oz) butter beans, drained and rinsed
None None Chopped parsley, crusty bread, to serve

Preparation

Lightly dust veal in seasoned flour, shaking off excess.
Heat butter and 1 tbsp of the oil in a Dutch oven on high heat. Brown meat in 3 batches for 2-3 mins each. Transfer to a plate.
Heat remaining 1 tbsp oil in same pan on high heat. Saute onion and pepper for 3-4 mins, until tender. Stir in soup, 1/2 cup water, paprika and sugar.
Return veal to pan. Bring to a boil on high heat. Reduce heat to low; simmer, covered, for 1 1/2 hours, until meat is tender.
Add beans. Simmer for a further 10 mins. Season to taste. Serve goulash topped with parsley. Accompany with crusty bread.