Hungarian Veal Goulash
Savor the hearty warmth and rich flavors of Hungarian Veal Goulash, a traditional dish that combines tender veal cubes with sweet Hungarian paprika, aromatic garlic, and a medley of earthy vegetables like potatoes, carrots, and red bell peppers. Simmered to perfection in a savory broth infused with caraway seeds and tomato paste, this one-pot wonder delivers a comforting, velvety stew that’s perfect for cozy dinners or family gatherings. Easy to prepare and brimming with authentic flavors, this classic Hungarian recipe is best enjoyed with a dollop of sour cream and fresh parsley for garnish, alongside a serving of egg noodles or crusty bread to soak up every flavorful bite. Whether you're exploring Eastern European cuisine or seeking a soul-warming weeknight meal, this veal goulash is sure to impress.
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Recipe Information
Ingredients
- 500 grams Veal (cubed)
- 2 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Sweet Hungarian paprika
- 1 tablespoon Tomato paste
- 500 milliliters Beef or veal stock
- 3 medium Potatoes (peeled and diced)
- 2 medium Carrots (sliced)
- 1 large Red bell pepper (diced)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Caraway seeds
- 100 grams Sour cream (optional, for serving)
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onions and cook, stirring occasionally, until soft and golden, about 5-7 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the veal cubes and cook until browned on all sides, about 6-8 minutes.
Lower the heat and stir in the sweet Hungarian paprika, being careful not to burn it. Cook for 1 minute to release its flavor.
Add the tomato paste, salt, black pepper, and caraway seeds, stirring to combine.
Pour in the stock and bring the mixture to a gentle simmer. Cover the pot with a lid and let it cook for 45 minutes, stirring occasionally.
After 45 minutes, add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Stir well and continue to cook for another 30-40 minutes, or until the vegetables and veal are tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the veal goulash hot, optionally garnished with a dollop of sour cream and a sprinkle of chopped parsley. It pairs beautifully with egg noodles or crusty bread.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 3621 mg | 157% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 35.6 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5614 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
