Veal Goulash

Feb 23

Veal Goulash

Beef goulash is one of my favorite dishes, and I always prepare it in different ways. This method is simple, all you need for this recipe is beef meat with a little fat, bay leaf, beef broth and some with the addition of spices that we all have at home. You can combine this goulash with potatoes, pasta, polenta, and even rice. This stew is ideal for a Sunday family lunch. Follow the recipe.

Ingredients: simple, total time: 4 hours 30 min. 4 serving

750 g of young beef/ diced
apple acid cider vinegar for meat/ as needed
70 ml sunflower oil
4 big heads of onion/ finely chopped
2 bay leaves
3 tsp of sweet ground paprika
1/2 tsp of ground hot pepper
1/2 tsp salt and
1/2 tsp black pepper/ or to taste
600 ml beef broth
400 ml water
1 tsp flour+ 100 ml water/ for a thicker goulash, optional
1/4 tsp baking soda
For serving grated Parmesan cheese

Boiled Potatoes:

600 g of potatoes
1/4 tsp dry parsley / or fresh finely chopped
4 Tbsp Olive oil EVO

or:

400 g any pasta

Preparation:

Potatoes:

Prepare all the ingredients as described above.
Peel and wash the potatoes, then cut them into quarters.
Cook them in salted water for about 25 minutes, to low moderate heat.
Drain potatoes add olive oil to taste, season with a little black pepper, salt, and sprinkle with dry parsley, mix, and transfer to a glass serving bowl, set aside.
You can also prepare pasta with this dish (macaroni, penne, tagliatelle, rigatoni) or polenta.
For the pasta, it is important to do it 10 minutes before the end of the goulash.
For the polenta, see the recipe here.

Goulash:

Peel the onion and cut it into quarters, add to super chopper and mince, or chop them finely.
Place the chopped onions in a large pot and cover with oil.
Now prepare the meat, wash part of the meat well and coat it with apple cider vinegar with the help of a brush. Let it rest for 10 minutes, then cut it into 2.5-3 cm cubes.
Turn on the stove on moderate heat, fry the onion covered, for about 15-20 minutes, with stirring occasionally. The onion must soften well and become transparent.
After that, add the diced beef, bay leaf, mix it all well, and cover the pot.
Cook for about 45 minutes, with stirring occasionally to low moderate heat.
(After a certain amount of time, the onion, and the liquid must turn into a sauce.) By cooking in a covered pot, you will already have meat and onion sauce, that is the best way to do it!
Then add the gradual beef broth, stir well and cover. Add broth every 10-15 minutes, stir and cover the pot.
Add hot and sweet ground paprika and mix well, and reduce heat.
When you have finished adding the broth, add a gradual water 100 ml every 15 minutes four times, stir and cover the pot.
Cook for the next 25-30 minutes, to low heat, with occasional stirring and adding water as needed.
If you want a thicker goulash, you can add 1 teaspoon of flour mixed with a little water and cook for another 10-15 minutes.
Check the taste, add salt and pepper and broth as needed.
Towards the end, add baking soda and mix quickly.
Cook for another 2 minutes, then turn off the heat.
By putting aside of bicarbonate at the end, you will speed up better work in the stomach and there will be no bloating, and meat will be softened more, I've been using that trick for years.
Serve the goulash with boiled prepared potatoes in deep plates, with grated Parmesan cheese if you like.

Buon appetito!

NOTE:

You can add tomato paste or peeled tomatoes to this stew if you like.
If you require a larger quantity, just double the doses of meat and spices as well as the broth.
Do not mix stew with a side dish.
Keep the stew covered in the refrigerator for up to 4 days.
You can pack the stew in aluminum boxes with a lid and keep it in the freezer for up to 3 months.