simple way to prepare any night of the week Veal goulash

How are you doing? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal goulash. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal goulash is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal goulash is something that I’ve loved my entire life.

Table of Contents


  • 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


  • Step 1
    Preheat 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 2
    Reduce 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 3
    Return 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 4
    Spoon goulash over pasta. Serve.

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