Czech Veal Goulash

Czech Veal Goulash

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Another Czech dish that I grew up eating was Veal Goulash. Perfect for these cold winter nights.

  • 1 1/2 Pounds Shoulder Of Veal (Cubed)
  • 1 Medium Chopped Onion (Chopped)
  • 8 Tablespoons Butter
  • 1 Teaspoon Kosher Salt
  • 1 1/2 Cups Beef Stock
  • 1 Tablespoon Unbleached Flour
  1. In large-size pot melt butter over a medium heat. Add chopped onions and cook 5 minutes until browned. Add veal and kosher salt.
  2. Turn heat to medium-low. Cover pot with lid and let meat simmer, in juices for 1 hour. You will want veal to be nice and tender.
  3. Dust flour over drippings. Stir until brown. Add beef stock and simmer, uncovered, for 40 minutes.
  4. Remove from heat and transfer to serving bowl.
  5. Serve warm with crusty bread and side salad.
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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