Tender Veal Goulash with Rich Gravy

A good basic meat recipe with thick gravy. Tender stewed veal with rich gravy — such a simple and home-like dish! It goes well with potatoes, rice and pasta. A universal dish that many people love.
cook time: 1h
Isla Thatcher
Tender Veal Goulash with Rich Gravy

Nutrition Facts (per serving)

172
Calories
13g
Fat
3g
Carbs
13g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Ground hot pepper to taste
Wheat flour 1 tbsp
Water 1 cup
Tomato paste 1 tbsp
Bulb onions 1 pc
Sunflower oil 2 tbsp
Veal 700 g

Recipe instructions

Step 1

Step 1
How to make veal goulash with gravy? The meat must be removed from the refrigerator half an hour before cooking and allowed to rest at room temperature. This will give the meat a more uniform texture. Then wash the veal and cut into medium-sized pieces. The pulp must be cut across the grain. Fibers are parallel thin strips of muscle. The knife must be placed perpendicular to these strips. There is no need to grind it here, this is not beef stroganoff.

Step 2

Step 2
Heat the frying pan over high heat, then pour in the sunflower oil and heat it thoroughly. Place the veal in the pan and fry it for seven minutes, without reducing the heat or covering with a lid. The meat needs to be turned over periodically to prevent it from burning.

Step 3

Step 3
Peel the onion and chop into thin half rings. Add to the pan and fry with the meat for another five minutes. The onion will later play its role in forming the gravy. Reduce heat to medium.

Step 4

Step 4
Itʼs time to add wheat flour to the pan. Salt and pepper the goulash to taste. Mix all ingredients thoroughly. Rice flour can also be used. The effect will be the same.

Step 5

Step 5
Add tomato paste and pour in boiling water. Be careful, take care of your hands! You can also use just hot water. The most important thing is not cold, so as not to stop the heat treatment process. Mix the ingredients.

Step 6

Step 6
Simmer the goulash over low heat with the lid closed until the meat is tender. The pieces should break easily under a spatula. I have pink veal. It was ready within forty minutes from the start of simmering under the lid. Please note that it may take different times for it to be ready. Check the water level. If necessary, you can simply add more.

Additional rubrics

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