Ingredients for Hungarian Veal Goulash
- Olive Oil
- Veal Stew Meat
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/2 cup ketchup
- Worcestershire Sauce
- Brown Sugar
- 1 teaspoon salt
- Hungarian Paprika
- Dry Mustard
- Red Cayenne Pepper
- 1 3/4 cups water
- 2 tablespoons all-purpose flour
- Egg noodles or your favorite pasta, for serving
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How to Make Hungarian Veal Goulash
- Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- Add 1.5 lbs of cubed veal, 1 large chopped onion, and 4 minced cloves of garlic to the skillet.
- Cook and stir until the meat is well browned and the onion is softened, about 8-10 minutes.
- Stir in 1/2 cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon sugar, 1 teaspoon salt, 2 tablespoons paprika, 1 tablespoon Dijon mustard, and 1/2 teaspoon cayenne pepper (adjust to your spice preference).
- Add 1 3/4 cups of water. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the veal is very tender.
- In a small bowl, whisk together 2 tablespoons of all-purpose flour and 1/4 cup of cold water until smooth.
- Gradually whisk the flour slurry into the simmering goulash.
- Increase heat to medium and bring the mixture to a gentle boil, stirring constantly for 1 minute to thicken the sauce.
- Taste and adjust seasoning as needed.
- Serve hot over egg noodles or your preferred pasta. Garnish with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
64g
Fat
41g
Carbs
8g
