Veal Goulash
2 t vegetable oil
500g veal chunks
1 onion, sliced
1 red capsicum, sliced
1 t garlic
1 t cumin
1 T sweet paprika
1 T plain flour
1 C beef stock
½ C red wine
2 T tomato paste
1/3 C sour cream
2 T chives chopped
500g veal chunks
1 onion, sliced
1 red capsicum, sliced
1 t garlic
1 t cumin
1 T sweet paprika
1 T plain flour
1 C beef stock
½ C red wine
2 T tomato paste
1/3 C sour cream
2 T chives chopped
Heat oil in pan, brown veal, add onion and capsicum until soft. Stir in garlic, cumin, paprika, flour, cook 1 min. Stir in stock, red wine, tomato paste, bring to boil while stirring until mixture thickens slightly. Cover and simmer over low heat 2 hours or until meat tender. Or bake at 160°C for 2 hours. Stir through sour cream and sprinkle with chives.