Goulash is a national dish of Hungary, which is a stew with lard and vegetables. It perfectly fits into your menu and even decorates any festive table. And, how to cook goulash from veal, we'll tell you now.
Recipe for goulash from veal
Ingredients:
- veal - 600 g;
- vegetable oil - 30 ml;
- spices ;
- bulb - 2 pieces;
- celery - 2 pcs .;
- Bulgarian pepper - 2 pieces;
- White wine;
- quince - 2 pieces;
- garlic - 2 cloves.
Preparation
Veal is washed, processed, cut into pieces and fried in a dry frying pan. We clean the onion, melko shred, and cut the pepper into thick straws. We divide the ave into 4 parts, take out the seeds and cut them into random slices. Celery greens are rinsed and crushed together with garlic. Now we pass the onion in butter, add the meat there, add a little white wine and stew for 40 minutes, closing the lid. Then we put pepper, quince, garlic and salt to taste. All mixed and let the dish brew.
The recipe for a delicious goulash with veal and mushrooms
Ingredients:
- veal - 300 g;
- vegetable oil - 3 tbsp. spoons;
- spice;
- red capsicum;
- water - 0.5;
- Bulgarian pepper - 2 pieces;
- red wine - 0,5 items;
- bulb - 2 pieces;
- champignons - 100 g.
Preparation
Veal washed, dried and cut into small cubes. In a deep frying pan pour oil, warm it, lay out the meat, add salt and lightly fry. This time we chop the peppers and throw them into the meat. Then pour hot water, wine and stew for 45 minutes. Bulgarian pepper rinse, cut in half and remove the seeds. Champignons are processed, finely shredded, separately we pass and put in goulash. Bulb and pepper shred, add to the meat and take another 30 minutes. Finished dish sprinkled with chopped parsley and served to the table.
Veal goulash in multivarquet
Ingredients:
- veal - 300 g;
- Prune dried prunes - 70 g;
- bulb - 1 piece;
- flour - 200 g;
- ketchup - 1 tbsp. a spoon;
- spice;
- vegetable oil - to taste;
- cloves - 3 pcs.
Preparation
Veal washed, wipe it dry and cut into thin slices. In a bowl we sift the flour with salt and roll the meat from all sides in the prepared mixture. In a frying pan, we warm up the vegetable oil and fry the veal to a crust. After that, we shift the meat into the bowl of the multivark, throw the chopped onion, prunes and spices. We pour a little water, put the ketchup, mix and close the lid of the device. We turn on the "Quenching" mode for 1.5 hours, and after the sound signal we spread the fragrant goulash from veal with gravy over the plates!