Delicious Mid-Summers Meal!

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Make Delicious Mid-Summers Meal!

This version of goulash, a luscious Hungarian stew seasoned with paprika, is lighter than the traditional version made with beef. It is usually served over hot noodles, but fluffy mashed potatoes also make a delicious accompaniment. The red bell peppers not only enhance the flavor, but also add beautiful color and eye appeal.

Veal Goulash

Serves 8

Total time:  Half a day

Ingredients

2 tbsp olive oil, divided

2 lbs trimmed stewing veal, cut into 1-inch cubes

2 onions, finely chopped

4 cloves garlic, minced

1 tsp caraway seeds (use up to 2 tsp for a more pronounced caraway flavor)

1/2 tsp cracked black peppercorns

1 lb mushrooms (whole, small button or halved large mushrooms)

2 tbsp all-purpose flour

1 can (14 oz) diced tomatoes, including juice

1 cup low-sodium chicken broth

1 tbsp sweet Hungarian paprika, dissolved in 2 tbsp  water or low-sodium chicken broth

2 red bell peppers, diced

1/2 cup finely chopped dill

Sour cream, optional


Preparation

In a skillet, heat 1 tbsp of the oil over medium high heat for 30 seconds. Add veal, in batches, and cook, stirring, adding more oil as necessary, until browned, about 5 minutes per batch. Using a slotted spoon, transfer to slow cooker stoneware.

Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, caraway seeds and peppercorns and cook, stirring, for 1 minute. Add mushrooms and toss to coat. Add flour and cook, stirring, for 1 minute. Add tomatoes, with juice, and broth and bring to a boil. Transfer to slow cooker stoneware. Stir well.

Cover and cook on Low for 8 hours or on High for 4 hours, until veal is tender.

Add paprika solution to slow cooker stoneware and stir well. Add red peppers and stir well. Cover and cook on High for 30 minutes, until peppers are tender. 

Plating/Presentation
To serve, ladle into bowls and top each serving with 1 tbsp of the dill and a dollop of sour cream.

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