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Photo of Veal goulash by WW

Veal goulash

6
Points®
Total Time
2 hr 10 min
Prep
20 min
Cook
1 hr 50 min
Serves
4
Difficulty
Moderate
Nothing beats a hearty stew to warm the soul

Ingredients

Veal leg steak, raw

600 g

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Red capsicum

1 medium, thinly sliced

Ground paprika

1 tbs, (mild)

Caraway seeds

½ tsp

Beef stock

1½ cup(s), (375ml), salt-reduced

Canned diced tomatoes

1 400g can, (1 x 400g can)

Light sour cream

3 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium- high heat. Add veal in batches and cook for 5–7 minutes or until browned all over. Remove.
  2. Heat oil in same pan over medium-high heat. Add onion, garlic and capsicum and cook, stirring, for 5 minutes or until onion softens. Add paprika and caraway seeds and cook, stirring, for 1 minute or until fragrant.
  3. Add stock and tomatoes and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover, then simmer for a further 30 minutes or until veal is tender and sauce has thickened. Season with salt and freshly ground black pepper. Serve veal goulash topped with sour cream.

Notes

SERVING SUGGESTION: Pasta and steamed green beans and carrots.

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