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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Calves – ‘better to have them happy for six months than nothing at all’

Veal Goulash
This is a great warming dish and can be frozen. You could use lamb or beef for this recipe if you prefer. I would serve it with rice or fluffy mashed potatoes.

Ingredients
Serves 4
25g butter
1 tbsp olive oil
1.2kg stewing veal, cut into mouth-size cubes
2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
225g carrots, peeled and sliced
2 tbsp paprika
1 heaped tbsp flour
1 litre chicken stock
Salt and freshly ground black pepper

Method
Preheat the oven 150ºC / 300ºF / Gas 2.
Put the butter and olive oil into a large heavy based saucepan; add the veal and brown on all sides.
Add the onion and carrots and cook gently for three minutes.
Add the paprika and flour and then gradually stir in the stock to make a smooth sauce around the meat and vegetables. Season with salt and pepper.
Cover and cook in the oven for 2 hours, check for liquid and then cook for a further one hour. Serve hot.

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