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Veal goulash with gravy

Veal Goulash with Gravy

A solid, basic recipe for meat in a thick gravy. Tender braised veal in a rich gravy — such a simple, homey dish! It goes beautifully with potatoes, rice, or pasta. A versatile dish that plenty of people love.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Veal

700

Onion

Wheat flour

Salt

Ground hot pepper

Tomato paste

Sunflower oil

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 13 g

Fats 45 % 13 g

Carbohydrates 10 % 3 g

172 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you make veal goulash with gravy? Take the meat out of the fridge half an hour before you start and let it come up to room temperature — this gives it a more even texture. Rinse the veal and cut it into medium pieces, slicing across the grain (the grain is the direction of the thin, parallel muscle fibers; set your knife perpendicular to them). Don't cut it too small — this isn't beef stroganoff.
Step 2:

Heat a skillet over high heat, add the sunflower oil, and get it good and hot. Add the veal and sear it for 7 minutes, keeping the heat high and leaving it uncovered. Turn the meat now and then so it doesn't scorch.
Step 3:

Peel the onion and slice it into thin half-moons. Add it to the pan and cook with the meat for another 5 minutes — the onion will help build the gravy later. Reduce the heat to medium.
Step 4:

Now sprinkle in the flour. Season the goulash with salt and pepper to taste and stir everything together well. You can use rice flour instead — the effect is the same.
Step 5:

Add the tomato paste and pour in boiling water — careful with your hands! Plain hot water works too; the key is that it's not cold, so you don't halt the cooking. Stir to combine.
Step 6:

Cover and simmer the goulash over low heat until the meat is tender — the pieces should break apart easily under a spatula. My veal was pale (young), and it was done 40 minutes after I covered the pan. Note that yours may take a different amount of time. Keep an eye on the liquid level and add more if you need to.

My goulash came out really tasty. No wonder this recipe has been passed down through generations! Meat like this is a favorite of nearly everyone for its flavor, aroma, and heartiness. The gravy is practically begging to be spooned over pasta or rice. Mmm — so good! By the way, you won't notice the onion at all in the finished dish, because it more or less becomes the gravy — during the long simmer it melts away without a trace. Serve hot, garnished with fresh herbs. Enjoy!
The wrong pan can ruin even the best recipe, so choose a skillet suited to what you're making.
Every oil is only good up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds. It's worth knowing each oil's smoke point so you can pick the best one for frying.
If you use a ready-made spice blend, read the label — these often already contain salt, so account for that or you may over-salt the dish.