n medium-high heat. Cook veal in batches for 3-4
Lightly dust veal in seasoned flour, shaking off
Trim veal and cut into large cubes.
Saute onions in olive oil until clear; add veal and saute.
Add paprika and veal stock and stir until blended.
Add herbs and garlic to veal mixture and add salt and pepper to taste.
Simmer until tender, approximately 45 minutes to 1 hour.
Before serving, blend cornstarch with sour cream and add to goulash.
Top each serving with a dollop of sour cream and sprinkle with paprika.
Can be served with spaetzel or on mashed potatoes or rice.
Fantastic!
Preheat oven to 325\u00b0F. Heat 1/2 tbsp oil in a large Dutch oven over medium-high heat. Cook veal, in batches, for 1-2 mins, or until seared. Set aside.
Reduce heat and add remaining oil. Sweat onion for 5 mins, or until soft. Add tomatoes and stock. Return veal to dish along with potatoes, red bell pepper and spices. Bring to a boil then cover and bake for around 2 hours. Add peas and bake for 10 mins, or until veal is tender.
Transfer to serving bowls and sprinkle with parsley. Serve.
Dredge veal with paprika; set aside.
Heat oil in Dutch oven. Add chopped onions and saute until lightly browned.
Remove onions using slotted spoon and set aside.
Brown dredged veal on all sides.
Return onions to Dutch oven.
Stir in tomatoes, tomato sauce and salt.
Simmer gently, uncovered, about 1 hour or until veal is tender.
Serve over noodles.
Makes about 6 servings.
Brown meat in oil.
Add celery, onion and cook until tender. Blend next 5 ingredients; pour over meat.
Cover.
Simmer 2 hours. Serve goulash over hot cooked noodles tossed with parsley.
Makes 6 servings.
Brown veal in hot oil in heavy
Place 1 to 2 cups flour with salt and pepper in a bag.
Cube veal and add to flour mixture.
Shake to coat meat, then brown in lightly greased pan.
Add remainder of ingredients and simmer for 1 hour.
Serve over rice, noodles or mashed potatoes.
Heat oil in large skillet.
Add veal, onion, and garlic.
Cook and stir until meat is brown and onion is tender.
Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
Cover, simmer 1 hour or until meat is tender.
Blend flour and 1/4 cup water.
Gradually stir into meat mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over noodles.
utter over high heat. Cook veal for about 1 min, or
nd lime juice to the goulash and season it to taste
Place each slice of veal between 2 sheets of
Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
Add paprika and blend well. Add meat, green pepper, salt, and water.
Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
Add more water if desired, although mixture should not be overly soupy when finished cooking.
Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).
Cut veal in 1-inch cubes.
Dredge meat in flour, pressing in as much as possible.
Add meat to hot oil.
Add salt and paprika. Stir meat until thoroughly browned, then add hot water, onion, garlic and bay leaf.
Cover pot with lid and cook slowly until tender, about 45 minutes.
hat has formed. Add the veal and cook, stirring, until the
Prepare veal cutlets.
Line
baking
dish with layer of tomato sauce and
sprinkle
with
Parmesan
cheese
and ground pepper. Place a layer of veal cutlets on tomato sauce.
Place a 1/4-inch slice
of Mozzarella cheese on each cutlet.
Sprinkle with a little pepper and cover with tomato sauce.
Sprinkle with Parmesan cheese.
Bake,
uncovered, 15 to 20 minutes at 375\u00b0.
Makes 6 to 8 servings.
Serve with cooked spaghetti, if desired.
Brown veal on each side 2 minutes; let cool.
Roll out dough. Spread 3/4-inch of stuffing evenly over it.
Place veal in middle; fold over and brush with beaten egg.
Bake in preheated 375 degrees oven 35 minutes.
Serve with Madeira Sauce and fresh vegetables. Makes 4 servings.
Use a pot with a cover.
Cut veal into small pieces and roll the pieces in flour, pressing in as much as possible.
Put pan on stove with 2 tablespoons of beef drippings or other fat.
When fat is sizzling hot, put veal in and add salt and paprika.
Stir until brown, then add 1 cup of boiling hot water and one small onion, cut up fine.
Cover pan with lid.
Cook slowly until tender, about 45 minutes.
The water will thicken to a nice gravy while cooking.
Saute meat in hot oil.
Add onion.
Saute 5 to 10 minutes, until almost all oil is gone.
Add paprika; stir, then add flour. Cook 5 minutes, blending well.
Place caraway seed, bay leaf and parsley in cheesecloth and add to pot with beef broth and puree. Bring to boil.
Cover and simmer 1 hour, or until meat is tender. Add salt and pepper to taste.
Discard seasoning bag.
(Half cup sour cream may be added just before serving.)
Is good over hot noodles.
Brown veal and beef in oil.
Add tomatoes, onions, carrots and celery.
Simmer until vegetables are done to suit taste.
Add ketchup and more water if needed.
Lay potatoes on top and simmer until done.
Allow 1 hour.