| | Veal Goulash 2 tablespoons of butter
2 onions, sliced
1 clove garlic, peeled and crushed
1 tablespoon of paprika
1 tablespoon of tomato paste
1 teaspoon of thyme
1 teaspoon of thyme
1 teaspoon of marjoram
1 1/2 pounds of boneless veal leg or shoulder, cut into 2 inch cubes
1 red pepper, seeded and diced
1 1/2 cups of chicken stock
1 bay leaf
Salt and pepper to taste
8 ounces egg noodles
1 cup of sour cream
1 tablespoon of chopped parsley |
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Preheat your oven to 325ºF. Melt 1 tablespoon of butter in frying pan. Add onions and garlic, sauté until translucent. Mix with paprika, tomato paste, thyme, and marjoram. Place in bottom of casserole dish. Melt the remaining butter in frying pan and brown veal lightly. Place on top of onion mixture in casserole dish. Add red pepper and enough stock to cover meat. Add bay leaf, season with salt and pepper. Cover and bake for 1 hour or until the meat is tender. While casserole is cooking, cook noodles in boiling, salted water following package directions, drain. To serve, toss veal mixture with noodles. Spoon sour cream on top and sprinkle with chopped parsley. Serves 4
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