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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

 

 

beef bouillon0.25oz10grams
carrots6.25oz180grams
dry red wine1.3cup3decilitres
garlic1clove1clove
ground black pepper0ozgram
marjoram0ozgram
olive oil6tbsp6tablespoon
onion6.25oz180grams
ribbed6.25oz180grams
rosemary0ozgram
salt0ozgram
tomato paste6.75tbsp100milliliters
veal calf0lb1
water0tsplitre

1. 

veal calf

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

2. 

olive oil 4 tbsp

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

3. 

marjoram  rosemary  garlic 1 clove

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

4. 

dry red wine 1.3 cup (300 ml)  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 tbsp

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 6.75 tbsp (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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