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Ingredientes
- 2 Tbsp. Lard, corn oil, or possibly butter
- 4 c. Halved and sliced onion, ab. 1 lb.
- 4 lb Boneless veal or possibly pork, cut into 2 inch pcs
- 1 x -3 Tab. paprika (see note)
- 2 Tbsp. Finely minced garlic Salt and freshly grnd pepper
- 2 Tbsp. Flour
- 2 1/2 c. Fresh or possibly canned chicken broth
- 1 1/2 c. Cored, seeded green peppers cut into 1 inch strips
- 1 c. Lowfat sour cream at room temp. (optional) Preheat oven to 350 degrees.
Direcciones
- Heat the lard in a Dutch oven or possibly deep, heavy saucepan and add in the onion.
- Cook, stirring, till wilted. Add in the veal and stir. Cook, stirring often, till the veal looses its red color. Sprinkle with the paprika and stir.
- Cook for 5 min and sprinkle with garlic, salt and pepper to taste. Stir briefly and sprinkle with flour. Stir to coat the pcs of meat and add in the chicken broth. Bring to a boil. Cover with round of wax paper and put the lid on. Place in the oven and bake from 1 1/2 - 2 hrs. Cooking time will depend on the quality of the veal. Best quality veal cooks more rapidly than which of a lesser quality. Pork cooks very quickly. Meanwhile, drop the green pepper strips into boiling water and blanch for ab. 15 seconds. Drain immediately and set aside. Thirty min before the stew is fully cooked, sprinkle with the pepper strips. Continue cooking till veal is tender. If you like, add in the lowfat sour cream. preferably, it should be beaten with a whisk before adding and stirred in gradually. Serve the stew, if you like, with spaetzli.
- Yield: 8 or possibly more servings HUNGARIAN VEAL GOULASH
