Veal goulash


Ingredients 13
Servings 4
Time

Ingredients

  • 30
    ml
    oil
  • 2
    medium onions, chopped
  • 500
    g
    stewing veal, cubed
  • 15
    ml
    paprika
  • 2
    ml
    caraway seeds
  • 410
    g
    tomatoes, chopped
  • 2
    beef stock cubes
  • 500
    ml
    hot rooibos tea
  • 1
    large potato, peeled and diced
  • 1
    large carrot, peeled and thickly sliced
  • 1
    green pepper, chopped
  • salt and freshly ground black pepper
  • sour cream to taste
 

Method

 
1. Heat oil in a large saucepan and sauté onion until transparent. Remove. 2. Add veal to saucepan, in batches, and brown. Return onion to pan. Add paprika, caraway seeds, tomatoes, stock and rooibos tea. Bring to the boil, reduce heat, cover and simmer for 1 1/4 hours. 3. Add diced potato, carrot and green pepper, cook uncovered for 20 minutes or until vegetables are tender. 4. Season to taste, stir in sour cream. Serve with rice, pasta or couscous.
 

Read more on: beef
 

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