Recipe for Hungarian Veal Goulash with Mushrooms - dummies

Recipe for Hungarian Veal Goulash with Mushrooms

By Jenna Holst

The delicate flavor of this dish, which is also known as veal paprikash, comes from Hungarian sweet paprika. It’s rich and quite delicious. Make it when you want to splurge. This recipe freezes well.


Yield: 6 servings

Preparation time: 15 minutes

Cooking time: 1-1/2 to 1-3/4 hours

Spice meter: Mildly spiced

3 to 4 tablespoons butter or margarine

1 medium onion, diced

2 cloves garlic, minced

2-1/2 pounds trimmed, boneless veal shoulder, cut into 1-1/2 inch cubes

1 teaspoon salt

All-purpose flour for dusting the meat, about 1/4 to 1/3 cup

1-1/2 tablespoons Hungarian sweet paprika

1/3 cup dry white wine

1 cup beef or chicken broth

6 ounces white mushrooms, sliced

3/4 to 1 cup sour cream or nonfat sour cream

Minced fresh flat-leaf parsley for garnish, about 2 tablespoons

  1. In a stewpot over medium heat, melt 1 tablespoon of the butter. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

    Add the garlic and cook, stirring constantly, for 2 minutes. Transfer the onions to a plate and set aside.

  2. Pat the meat dry with paper towels. Season the meat with salt and lightly dust it with flour, shaking off any excess. In the same stewpot over medium heat, melt 1 tablespoon butter.

    Working in batches, lightly brown the veal on all sides. Transfer the browned meat to a plate. Add additional butter between batches, up to 1 tablespoon, as necessary.

  3. Return the veal to the pot. Add the paprika, stirring constantly to coat the meat evenly. Pour in the wine and scrape the bottom to loosen any brown bits; cook for 2 to 3 minutes. Add the broth and reserved onions.

  4. Reduce the heat to medium-low. Cover and simmer until the meat is tender and the sauce is reduced, about 1-1/4 to 1-1/2 hours.

  5. Meanwhile, in a small skillet over medium-lowheat, melt the remaining tablespoon of butter. Add the mushrooms and cook, stirring occasionally, until the mushrooms are softened. Set aside.

  6. When the veal is tender, add the mushrooms and stir in the sour cream. Simmer until everything is heated through, about 5 minutes. Do not let the sauce boil. Garnish with parsley.

Don’t feel like opening a bottle of white wine? Substitute dry white vermouth, which lasts almost indefinitely after it’s opened.

Per serving: Calories 383 (From Fat 205); Fat 23g (Saturated 12g); Cholesterol 182mg; Sodium 662mg; Carbohydrate 6g (Dietary Fiber 1g); Protein 38g.