Veal goulash with gravy

Step-by-step cooking

1. Step 1:

   

   How to make veal goulash with gravy? The meat must be taken out of the refrigerator half an hour before cooking, let it rest at room temperature. So the meat will take a more uniform structure. Then wash the veal and cut it into medium-sized pieces. The pulp must be cut across the fibers. Fibers are parallel thin muscle strips. The knife should be placed perpendicular to these strips. There is no need to be small here, this is not beef stroganoff.

2. Step 2:

   

   Heat the frying pan over high heat, then pour in the sunflower oil and warm it up well. Put the veal in a frying pan and fry it for seven minutes, without reducing the heat and without covering it with a lid. Periodically, the meat needs to be turned over so that it does not burn.

3. Step 3:

   

   Peel the onion and chop it into thin half rings. Add to the pan and fry with the meat for another five minutes. Onions will later play a role in the formation of gravy. Reduce the heat to medium.

5. Step 4:

   

   It's time to add wheat flour to the pan. Season the goulash with salt and pepper to taste. Mix all the ingredients thoroughly. Rice flour can also be used. The effect will be the same.

6. Step 5:

   

   Add tomato paste and pour boiling water. Careful, take care of your hands! You can use just hot water. The most important thing is not cold, so as not to stop the heat treatment process. Mix the ingredients.

7. Step 6:

   

   Simmer the goulash over low heat under a closed lid until the meat becomes soft. The pieces should break easily under the cooking spatula. I have pink veal. It was ready forty minutes after the start of stewing under the lid. Please note that it may take different times to be ready. Check the water level. If there is a need, you can just pour more.