Veal Goulash Recipe
- 2 tbsp (25 ml) olive oil, divided
- 2 lbs (1 kg) trimmed stewing veal, cut into 1-inch (2.5 cm) pieces
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 tsp (5 ml) caraway seeds
- ½ tsp (2 ml) cracked black peppercorns
- 1 lb (500 g) mushrooms
- 2 tbsp (25 ml) all-purpose flour
- 1 can (14 oz/398 ml) diced tomatoes, including juice
- 1 cup (250 ml) chicken stock (see Mindful Morsels, below)
- 1 tbsp (15 ml) sweet Hungarian paprika, dissolved in 2 tbsp (25 ml) water or chicken stock
- 2 red bell peppers, diced
- ½ cup (125 ml) finely chopped dill
- Sour cream, optional
- Works in slow cookers from 3 1/2 to 6 quarts
- In a skillet, heat 1 tbsp (15 ml) of the oil over medium-high heat for 30 seconds. Add veal, in batches, and cook, stirring, adding more oil as necessary, until browned, about 5 minutes per batch. Using a slotted spoon, transfer to slow cooker stoneware.
- Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, caraway seeds and peppercorns and cook, stirring, for 1 minute. Add mushrooms and toss to coat. Add flour and cook, stirring, for 1 minute. Add tomatoes with juice and chicken stock and bring to a boil. Transfer to slow cooker stoneware. Stir well.
- Cover and cook on Low for 8 hours or on High for 4 hours, until veal is tender.
- Add paprika solution to slow cooker stoneware and stir well. Add red peppers and stir well. Cover and cook on High for 30 minutes, until peppers are tender. To serve, ladle into bowls and top each serving with 1 tbsp (15 ml) of the dill and a dollop of sour cream, if using.
