Veal Goulash with Noodles

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Veal Recipe = Veal Goulash with Noodles

25ml oil
25ml butter
750g veal, cubed
2 onions, chopped
2 cloves garlic, crushed
1 red pepper, diced
10ml paprika
50ml flour
325ml fresh chicken stock
125ml tomato purée
100ml dry white wine
salt and pepper
pinch sugar
2 bay leaves
250g ribbon noodles
25ml poppy seeds
125ml sour cream

Brown the veal in a large frying pan, with the butter and oil, set aside. Next soften the onions, garlic and pepper, turn down the heat then sprinkle in paprika and flour; return meat and stir in stock, tomato purée, wine, salt, pepper, sugar and bay leaves. Mix all together well, then cover and simmer gently for about 1 hour and a half until meat is very tender.
Boil noodles in plenty of salted water until just tender. Drain, then toss with butter and poppy seeds.
Place casserole on a warmed serving dish, top with sour cream and sprinkle with chopped parsley. Serve on top of a bed of noodles.
Serves 4