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.
No. of servings
|dry red wine||3|
|ground black pepper||0|
veal calf 1 kg
Cut the meat, get rid of tough tendons and slice into large pieces.
olive oil 4 PL
Fry the meat on a hot oil in a pan until brown, stirring occasionally.
Cut marjoram and rosemary into small pieces with one clove of garlic. Add to the meat and stir.
Pour the meat into red wine and let the alcohol boil away. Continuously pour with broth and cook covered on a medium heat.
Cut onions, carrots and celery into small pieces.
olive oil 2 PL
Put chopped vegetables into hot oil and fry.
Fry on a medium heat for about 15 min.
Add vegetables to the meat. Season with salt and pepper. Cook until meat is tender. Add tomato paste before the end (last 5 min.)