Veal Goulash
This version of goulash, a luscious Hungarian stew seasoned with paprika, is lighter than the traditional version made with beef. It is usually served over hot noodles, but fluffy mashed potatoes also make a sybaritic finish. Not only do the red bell peppers enhance the flavor, they also add valuable nutrients to the dish.
Makes 8 servings
- Works in slow cookers from 3 1/2 to 6 quarts
2 lbs (1 kg) trimmed stewing veal, cut into 1-inch (2.5 cm) pieces
2 onions, finely chopped
4 cloves garlic, minced
1 tsp (5 mL) caraway seeds (see Tips, below)
1/2 tsp (2 mL) cracked black peppercorns
1 lb (500 g) mushrooms (see Tips, below)
2 tbsp (25 mL) all-purpose flour
1 can (14 oz/398 mL) diced tomatoes, including juice
1 cup (250 mL) chicken stock
1 tbsp (15 mL) sweet Hungarian paprika, dissolved in 2 tbsp (25 mL) water or chicken stock
2 red bell peppers, diced
1/2 cup (125 mL) finely chopped dill
Sour cream, optional
1. In a skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat for 30 seconds. Add veal, in batches, and cook, stirring, adding more oil as necessary, until browned, about 5 minutes per batch. Using a slotted spoon, transfer to slow cooker stoneware.
2. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, caraway seeds and peppercorns and cook, stirring, for 1 minute. Add mushrooms and toss to coat. Add flour and cook, stirring, for 1 minute. Add tomatoes with juice and chicken stock and bring to a boil. Transfer to slow cooker stoneware. Stir well.
3. Cover and cook on Low for 8 hours or on High for 4 hours, until veal is tender.
4. Add paprika solution to slow cooker stoneware and stir well. Add red peppers and stir well. Cover and cook on High for 30 minutes, until peppers are tender. To serve, ladle into bowls and top each serving with 1 tbsp (15 mL) of the dill and a dollop of sour cream, if using.
Tips
There is a hint of caraway flavor in this version. If you prefer a stronger caraway flavor, increase the quantity of caraway seeds to as much as 2 tsp (10 mL).
I like to use small whole cremini mushrooms in this stew, but if you can't find them, white mushrooms or larger cremini mushrooms, quartered or sliced, depending upon their size, work well, too.