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Veal goulash

     

Fine goulash from veal with slightly sweet taste. It is important to grill meat and vegetables and then cook tham together until tender. Traditionally, the meat is cut into steaks and roast with bone.

Cook

No. of servings

4

Ready in

2 h.

Difficulty

medium

 

 

1. 

veal calf 1 kg

Cut the meat, get rid of tough tendons and slice into large pieces.

2. 

olive oil 4 PL

Fry the meat on a hot oil in a pan until brown, stirring occasionally.

3. 

marjoram  rosemary  garlic 1 S

Cut marjoram and rosemary into small pieces with one clove of garlic. Add to the meat and stir.

4. 

dry red wine 3 dl  water  beef bouillon 0.25 oz (10 g)

Pour the meat into red wine and let the alcohol boil away. Continuously pour with broth and cook covered on a medium heat.

5. 

onion 6.25 oz (180 g)  carrots 6.25 oz (180 g)  ribbed 6.25 oz (180 g)

Cut onions, carrots and celery into small pieces.

6. 

olive oil 2 PL

Put chopped vegetables into hot oil and fry.

7. 

Fry on a medium heat for about 15 min.

8. 

salt  ground black pepper  tomato paste 100 ml

Add vegetables to the meat. Season with salt and pepper. Cook until meat is tender. Add tomato paste before the end (last 5 min.)

Bon appetit!

 

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