![Veal goulash Veal goulash](https://wikirecipes.net/wp-content/uploads/2019/04/Veal-goulash.jpg)
- 0:25 Prep
- 3:10 Cook
- 6 Servings
- Capable cooks
Nothing is as comforting on cold winter nights as a big bowl of stew.
Ingredients
- 2 tablespoons olive oil
- 1.25kg boneless veal shoulder, cut into 3cm cubes
- 2 brown onions, halved, sliced
- 1 large red capsicum, sliced
- 2 tablespoons sweet paprika
- 1/2 teaspoon caraway seeds
- 3/4 cup dry white wine
- 690g bottle Italian tomato passata sauce
- 3 dried bay leaves
- 2 cups Massel chicken style or vegetable liquid stock
- 2 small desiree potatoes, peeled, cut into 2cm pieces
- cooked spaghetti, to serve
Method
- Step 1Preheat oven to 130°C. Heat oil in a large, flameproof casserole dish over medium-high heat. Add one-third of the veal. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat in 2 batches with remaining veal.
- Step 2Reduce heat to low. Add onions and capsicum to pan. Cook, stirring occasionally, for 20 minutes or until soft. Add paprika and caraway seeds. Cook for 1 minute or until aromatic. Add wine. Simmer for 5 minutes.
- Step 3Return veal to pan. Add passata, bay leaves, stock and potatoes. Season with salt and pepper. Stir to combine. Cover with a tight-fitting lid. Bake for 2 1/2 hours or until veal and potatoes are tender. Remove bay leaves.
- Step 4Spoon goulash over pasta. Serve.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2323 kj
Energy
13g
Fat Total
3g
Saturated Fat
4g
Fibre
88g
Protein
198mg
Cholesterol
626.34mg
Sodium
8g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Super Food Ideas
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