:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/ldut7WQjJSXsQxSkK10j/2436fdd4809de956d4c182d72fb821.jpeg "Veal Goulash")
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Veal Goulash
This is a traditional recipe for veal goulash. The meat is juicy, and the sauce is perfectly seasoned. Try making it yourself, and you will surprise your guests!
Ingredients
- 800 g Veal meat
- 2 pcs Onions
- 2 cloves garlic
- 150 ml red wine
- 3 spoons tomato concentrate
- 2 teaspoons marjoram
- 3 leaves bay leaf
- 5 grains English herbs
- 2 teaspoons Sweet pepper
- 1 pinch salt
- 1 pinch pepper
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Directions
Cut the veal into pieces and sprinkle with salt and pepper.
Fry the meat in a pan until it's golden brown.
Add the chopped onion and garlic and fry until soft.
Add the wine and cook for a few minutes.
Add tomato concentrate, marjoram, bay leaf, allspice and paprika. Cover and simmer over low heat for about 2 hours until the meat is tender.
Check the taste and add more salt or pepper if necessary.
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IwaVeal Goulash
This is a traditional recipe for veal goulash. The meat is juicy, and the sauce is perfectly seasoned. Try making it yourself, and you will surprise your guests!
Cut the veal into pieces and sprinkle with salt and pepper.
Fry the meat in a pan until it's golden brown.
Add the chopped onion and garlic and fry until soft.
Add the wine and cook for a few minutes.
Add tomato concentrate, marjoram, bay leaf, allspice and paprika. Cover and simmer over low heat for about 2 hours until the meat is tender.
Check the taste and add more salt or pepper if necessary.
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