Veal goulash

Veal goulash

By
From
Cooking from the Heart
Serves
4-6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 onion, finely chopped
1kg veal, diced
2 small carrots, roughly sliced
1/2 green capsicum, cut into small chunks
1 tablespoon sweet paprika
2 teaspoons cornflour, (optional)

Method

  1. Heat the oil in a saucepan over medium heat and sauté the onion until just golden. Stir in the veal, vegetables and paprika.
  2. Reduce the heat to the lowest possible setting, then cover and cook for 3–4 hours, stirring occasionally.
  3. If you’d like to thicken the sauce, mix the cornflour with 30 ml water until smooth and stir it through the mixture about 20 minutes before serving.
Tags:
Jewish
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