Phil’s veal goulash

Phil’s veal goulash

Gulasz zięćia

Borsch, Vodka and Tears
Bonnie Savage

Phil’s goulash is made with veal and has carrots and celery, which wouldn’t ever make it into a Polish version. Phil likes to serve his wrapped in an oversized blintz. In Poland, goulash is often accompanied by cooked buckwheat kernels, although mash, crusty bread or boiled potatoes rolled in butter and dill are all good matches.


Quantity Ingredient
1 tablespoon plain flour
2 teaspoons sweet paprika
1 teaspoon hot paprika
1 teaspoon salt
600g diced veal, shin or blade
1 tablespoon vegetable oil
1 litre Polish soup stock
or 1 litre water
1 onion, cut into 1 cm dice
1/2 large carrot, peeled and cut into 1 cm dice
1/2 celery stick, cut into 1 cm dice
1 garlic clove, sliced
1 bay leaf
1 teaspoon dried marjoram


  1. Preheat the oven to 130°C. In a bowl, mix together the flour, sweet and hot paprikas and the salt. Add the veal, tossing well to evenly coat the meat.
  2. Heat half of the oil in a large saucepan over medium– high heat. Add the veal and cook, turning occasionally, until it is well browned, about 10 minutes. Transfer the veal to a casserole dish and set aside.
  3. Add 60 ml of the stock to the pan to deglaze, using a wooden spoon to remove any bits stuck to the base of the pan. Add more stock if necessary, then pour over the veal in the dish.
  4. Add the remaining oil to the pan and cook the onion, carrot and celery until they are soft and the onion begins to colour. Repeat the deglazing procedure with more stock and add to the casserole along with the remaining ingredients. Cover and cook in the oven for 2½–3 hours, or until the meat is very tender. Check it each hour for the first 2 hours, then every half hour — if it is sticking or burning, give it a stir and reduce the heat as required.
  5. Of all the side dishes that go with this goulash, surely the least healthy and the most delicious are the potato blintzes — go ahead, doing what feels good right now is what Borsch is all about.
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