Hungarian style goulash

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Ingredients: 
  • 1kg forequarter veal, chopped coarsely
  • 1 tablespoon paprika
  •  2 tablespoons plain flour
  • 2 teaspoons caraway seeds
  • 1 tablespoon vegetable oil
  • 20g butter
  • 1 medium brown onion (150g), chopped finely
  • 1 cup (250ml) beef stock
  • 2 x425g cans tomatoes
  • 1 tablespoon tomato paste
  • 3 medium potatoes (600g), chopped coarsely
  • 2 teaspoons coarsely chopped fresh oregano
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Preparation: 

Preparation time 25 minutes, cooking time 1 hour 30 minutes.

1. Toss veal in combined paprika, flour and seeds, shake away excess flour mixture.

2.  Heat oil and butter in large saucepan, cook veal in batches, stirring until browned. Remove from pan. add onion to pan, cook, stirring until soft.

3. Return veal to pan with stock, undrained crashed tomatoes and paste, simmer covered 30 minutes. Add potato, simmer covered about 30 minutes or until veal and potato are tender.

4. Remove cover, simmer about 5 minutes or thickened slightly. Stir in oregano.

 

Serves 6, per serving 10.7g fat, 1504kj