Veal Goulash

Title:
Veal Goulash

Yield:
1 Servings

Categories:
Hungarian,
Veal




Ingredients:





   500 g  Veal, cut into 2 cm cubes


     1    Onion, finely chopped


     1 tb Oil


     1 tb Paprika






 Heat the oil in large saucepan and fry the onion gently until golden.


 Sprinkle on the paprika and when this is bubbling add the meat and


 stir to coat it.  Reduce the heat to low, cover the pot, and braise


 slowly for about 45 minutes to 1 hour or until very tender.  Add salt


 to taste and check to see whether a little more paprika is needed.


 Cool for a few minutes longer and serve with knockrl [Spaetzle S.C.]


 or rice.


 


 From "Mother Magyar" by Meryl Constance, Sydney Morning Herald,


 12/8/92.


 


 Posted by Stephen Ceideberg; February 18 1993.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip