Hungarian Goulash En Casserole Recipe
The hungarian goulash en casserole is a veal stew like preparation made along with vegetables. Half cooked on stove and half in the oven, the hungarian goulash can be served over rice or in a bowl with dinner rolls or bread rolls and a side salad.
Summary
Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientVeal
Ingredients
Onions- 4
Veal- 2 pounds
Bacon fat- as required
Brown stock- 1 1/2 pints
Pepper- to taste
Potato balls- 1 pint
Onions- 12, small
Carrot slices- 1 cup
Turnip slices- 1 cup
Salt- to taste
Paprika- to taste
Directions
GETTING READY
1.Start by preheating the oven to 350F degrees
MAKING
2.Slice the onion and cut the raw veal in cubes.
3.Cook together in a little bacon fat, until brown.
4.Transfer to casserole, pour over it the brown stock and season with pepper and paprika.
5.Place in moderate oven (3 50° F.).
6.Add more fat to that in the frying pan and brown in this the potato balls, small onions, and slices of carrot and turnip.
7.Add the vegetables and salt to the casserole when the meat is partly cooked.
8.Finish the cooking, adding more stock if necessary.
9.This dish should cook two hours.
SERVING
10.Serve with rice
1.Start by preheating the oven to 350F degrees
MAKING
2.Slice the onion and cut the raw veal in cubes.
3.Cook together in a little bacon fat, until brown.
4.Transfer to casserole, pour over it the brown stock and season with pepper and paprika.
5.Place in moderate oven (3 50° F.).
6.Add more fat to that in the frying pan and brown in this the potato balls, small onions, and slices of carrot and turnip.
7.Add the vegetables and salt to the casserole when the meat is partly cooked.
8.Finish the cooking, adding more stock if necessary.
9.This dish should cook two hours.
SERVING
10.Serve with rice
