Hungarian Veal Stew

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    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.

    Enjoy!


    Hungarian Veal Stew
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    Hungarian Veal Stew
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    Servings Prep Time Cook Time
    4servings 30minutes 2hours
    Servings Prep Time
    4servings 30minutes
    Cook Time
    2hours
    Ingredients
    Ingredients
    Servings: servings Units:
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    Instructions
    1. Fry the onion until soft.
    2. Add the meat and fry it until it gets a nice color for about 10 minutes.
    3. Add salt, pepper, smoked paprika powder and cumin seeds. Fry 2 minutes.
    4. Add chopped celery and peppers. Fry 5 minutes.
    5. Then add the sliced mushrooms. Fry 2 minutes.
    6. Add caned tomates, broth and cook 5 minutes. Add salt and pepper to taste.
    7. Transfer to the oven dish.
    8. Bake in the oven for 2 hours at 302F (150°C).
    9. Serve with egg noodle and sour cream. Enjoy!

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