Hungarian veal goulash with dumplings

Hungarian veal goulash with dumplings


This Hungarian veal goulash with dumplings is the perfect meal for a dinner party or to warm up the family in winter.

The ingredient of Hungarian veal goulash with dumplings

  1. 1 tablespoon olive oil
  2. 1kg diced veal
  3. 1 onion, cut into thin wedges
  4. 2 cloves garlic, crushed
  5. 1 tablespoon sweet paprika
  6. 1 1/2 cups beef stock
  7. 2 tablespoons tomato paste
  8. 2 tablespoons brown vinegar
  9. 1 1/2 cups self-raising flour
  10. 1/2 cup plain flour
  11. 1/2 cup finely chopped fresh parsley
  12. 3/4 cup milk
  13. 60g butter, melted and cooled

The instruction how to make Hungarian veal goulash with dumplings

  1. Heat oil in a heavy-based flameproof casserole dish over high heat. Cook veal, in batches, for 3 to 4 minutes or until browned. Remove to a plate.
  2. Add onion, garlic, paprika, salt and pepper to dish. Cook for 2 minutes. Add stock, tomato paste and vinegar. Stir until well-combined. Bring to the boil.
  3. Preheat oven to 200u00b0C. Return veal to dish. Cover and place in oven for 1 hour.
  4. To make dumplings: Sift flours into a bowl. Stir in parsley. Make a well in the centre and pour in milk and butter. Stir to form a soft dough. Roll into 12 rounds. After 1 hour, remove casserole from oven. Place dough over meat. Cover and cook for a further 15 to 20 minutes. Serve.

Nutritions of Hungarian veal goulash with dumplings

calories: 793.719 calories
calories: 31 grams fat
calories: 15 grams saturated fat
calories: 58 grams carbohydrates
calories: 6 grams sugar
calories: 67 grams protein
calories: 60 milligrams cholesterol
calories: 1096.52 milligrams sodium
calories: NutritionInformation

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