| Kalbsgulasch - Veal Goulash 2 pounds of boneless veal, cut into 1 1/2 inch squares
Salt and pepper
1/4 cup of butter or margarine
2 medium onions, sliced
2 large tomatoes, peeled and quartered
1 1/2 tablespoons of all purpose flour
2/3 cup of dry white wine or beef bouillon
2 teaspoons of Caraway Seeds
2 teaspoons of paprika
Juice from 1/2 lemon
1/4 cup of hot beef bouillon |
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Trim all of the fat and gristle from the meat. Season with salt and pepper. Heat the butter and brown the meat in it, but only lightly. Add the onions and tomatoes. Cook, uncovered, stirring constantly, until the pan juices have cooked down. Sprinkle flour over the meat and brown for 1 minute. Add the wine, caraway seeds, paprika, lemon juice, and hot bouillon. Simmer, covered for 45 minutes to 1 hour or until the meat is tender. Check at intervals, if too dry, add a little more bouillon. Serve with buttered rice or noodles. Makes 4 servings |
