Hungarian(ish) veal goulash(ish) - Ungersk kalvgulasch

HUNGARIAN(ISH) VEAL GOULASH(ISH)
Ungersk kalvgulasch

Whenever I publish a goulash recipe somewhere and call it ”Hungarian”, I get agitated comments about it not being prepared like they do in Hungary and so on, so on. So to have my back free, as we say in Sweden, I add an “ish” this time …

4 servings

1 lb 3½ oz boneless veal from thick flank,

brisket or prime rib
4 shallots
2 garlic cloves
1 red, 1 yellow and 1 green bell pepper
2 tablespoons butter or margarine
¾ cup meat bouillon
1 teaspoon caraway
1 teaspoon strong paprika
salt, white pepper
1 bunch chives
4 tablespoons soured cream

Trim the meat and then cut it in 1 ¼ inch cubes. Peel and split the shallots and cut in quarts lengthwise. Trim the bell peppers and cut them in 1 cm thick shreds. Heat up the fat in a frying pan and brown the meat, little by little, on high heat. Take up the meat when the surface is nicely coloured. Fry shallots, garlic and sweet pepper in the remaining fat for a little while.

Put the meat back in together with spices and add the bouillon. Put a lid on and simmer slowly for about 45 minutes until the meat is tender and done.

Rinse and shake off the chives and finely chop it. Drizzle the soured cream over the goulash and sprinkle with chives. Serve immediately with lots of potatoes, pasta or rice.

Enjoy!

Bella