Usuba
Hungarian Veal Goulash
Fragrant meat soup with potatoes and tomatoes. Veal is stewed with vegetables in paprika and caraway until tender. The dish turns out hearty, with rich flavor and thick broth.
- Total
- 60 min
- Standard serving
- 570.9 g
Ingredients
Total 12
Instructions
- 1
Step 1
Cut the veal into cubes with a side of 2 cm. Peel the onion, garlic and carrot, mince them.
Melt the fat in a pan and fry the vegetables for 6–7 minutes until soft.
- 2
Step 2
Add the meat to the pot and cook for 10 minutes.
Add paprika and cumin, pour in 1 cup of water. Simmer over low heat for 25 minutes, gradually adding water up to 1 liter.
- 3
Step 3
Scald the tomatoes with boiling water, rinse with ice water and remove the skin. Chop the flesh into pieces.
Cut the potatoes into cubes the same size as the meat.
Salt and pepper the goulash. Add potatoes, tomatoes and bay leaf.
Cook for another 20 minutes until the potatoes are done.
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