Veal Goulash Recipe
Ingredients
| Steak | 1 pound | |
| Shortening | 2 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Tomato soup | 1 Can (10oz), condensed | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Bay leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Cooked rice - as required | ||
Directions
MAKING
1) In a heavy skillet, cook the veal pieces in shortening until browned on both sides.
2) Stir in the sliced mushrooms and onion; cook until lightly browned.
3) Stir in rest of the ingredients except rice, blend thoroughly.
4) Cover and simmer, stirring occasionally for 45 minutes or until the veal is tender .
5) Remove and discard the bay leaf before serving.
SERVING
6) Serve the Veal Goulash immediately over a bed of cooked rice.
1) In a heavy skillet, cook the veal pieces in shortening until browned on both sides.
2) Stir in the sliced mushrooms and onion; cook until lightly browned.
3) Stir in rest of the ingredients except rice, blend thoroughly.
4) Cover and simmer, stirring occasionally for 45 minutes or until the veal is tender .
5) Remove and discard the bay leaf before serving.
SERVING
6) Serve the Veal Goulash immediately over a bed of cooked rice.
Chef
