|
Veal Goulash New York Times Magazine Yield: 6 servings 2 lbs. boneless veal leg cut into 1 1/2 inch cubes 2 tsp. salt 2 tsp. sweet Hungarian-style paprika 1/4 cup butter 2 cups sliced onions 3 large tomatoes, peeled and diced 1 cup sour cream 2 tsp. caraway seeds Juice of 1 lemon Season the veal with the salt and paprika. Heat the butter to foaming in a saucepan, add the meat and brown it on all sides. Add the onions and tomatoes and heat, stirring, until most of the liquid has been reduced. Add the sour cream, caraway seeds and lemon juice to the saucepan. Cover and simmer gently until the veal is tender, about one hour. Check at intervals to see that the mixture is not too dry. Add a little chicken broth or water, if necessary, to maintain the proper consistency. To serve, place the meat in a casserole and strain the sauce over it. |
| Home | Table of Contents | Meat Index |