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

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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Cooked meals, Lunch, Main Dish, Multi Cooker, Slow Cooker, Soup & Stew
Cuisine Hungarian
Servings 4 servings


  • 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!


Keyword celery, Multi Cooker, Noodle, Onion, Peppers, Slow Cooker, Spicy, Stew, Tomato, Veal
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