Lili Deutschs Hungarian Veal Goulash Recipe 45

Steps:

• Preheat oven to 400 degrees. Heat oil in a Dutch oven over medium heat. Add onions and garlic; saute until lightly golden, 10 to 12 minutes. Remove from heat; stir in paprika. Rinse veal with water; pat dry. Return Dutch oven to heat, add veal, salt and pepper, and saute until meat is lightly browned, about 10 minutes. Add parsley, marjoram, carrots, celery, peppers, tomato sauce, wine and stock. Place cover on pot, place in oven, lower temperature to 375 degrees. Bake for 2 hours or until meat is fork tender. If gravy seems too thick, add boiling water, a little at a time. Or you can bake it in a slow oven (250 degrees) overnight, which yields a moist, delicious flavor. (According to Weisel this tastes better when made in advance and reheated.) Serve with noodles, rice, or couscous, and Hadassah's favorites, cabbage and baked sweet potatoes. Serves 10.

Steps:

• Heat oil in large skillet.
• Add veal, onion, and garlic.
• Cook and stir until meat is brown and onion is tender.
• Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
• Cover, simmer 1 hour or until meat is tender.
• Blend flour and 1/4 cup water.
• Gradually stir into meat mixture.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Serve over noodles.