Hungarian veal stew is characterized by a refined richness of taste and aroma.
Hungarian cuisine is very famous for stew called goulash or paprikas or perklet.
What sets Hungarian goulash apart from the rest… the use of a lot of paprika.
Hungarians also put cumin seeds in many of their dishes.
With light veal and plenty of peppers – that’s how goulash tastes best.
Hungarian Veal Stew
- 17.6 oz veal cut into cubes
- 3 tbsp vegetable oil
- 1 big onion chopped
- 1 tbsp smoked paprika powder
- 1 stalk celery chopped
- 1 pepper chopped
- ½ cup broth
- ½ tsp cumin seeds
- 1 can diced tomatoes
- 7.05 oz mushrooms sliced
- salt adn pepper
- 1 tsp fresh parsley chopped
- 2 tsp dry hrebs spice
- Fry the onion until soft.
- Add the meat and fry it until it gets a nice color for about 10 minutes.
- Add salt, pepper, smoked paprika powder and cumin seeds. Fry 2 minutes.
- Add chopped celery and peppers. Fry 5 minutes.
- Then add the sliced mushrooms. Fry 2 minutes.
- Add caned tomates, broth and cook 5 minutes. Add salt and pepper to taste.
- Transfer to the oven dish.
- Bake in the oven for 2 hours at 302°F (150°C).
- Serve with egg noodle and sour cream. Enjoy!