"Veal goulash is often on our family menu. The best creamy goulash is made from veal, although you can also prepare it from young beef. For a bit spicier goulash, add a chilli pepper. Prepare the goulash with wine and Cognac. Wine for aroma and Cognac for deglazing the pan and adding extra note of flavour."
Ingredients:
800 g veal shank (or veal shoulder)
2 larger onions or 500 g shallots
4 garlic cloves
1 heaping teaspoon paprika
2 spoon tomato paste (or ketchup)
2 bay leaves
6 peppercorns
1 smaller chilli pepper
300 ml good quality wine (Cabernet Sauvignon or rose)
100 ml cooking cream
shot of Cognac
salt
oil/fat
800 g veal shank (or veal shoulder)
2 larger onions or 500 g shallots
4 garlic cloves
1 heaping teaspoon paprika
2 spoon tomato paste (or ketchup)
2 bay leaves
6 peppercorns
1 smaller chilli pepper
300 ml good quality wine (Cabernet Sauvignon or rose)
100 ml cooking cream
shot of Cognac
salt
oil/fat
Method:
- Rinse the meat and pat it down with a paper towel until dry. Cut into medium size pieces.
- Add oil to a larger pan and sauté the finely chopped shallots. For a good goulash, you need to sauté the onions or shallots as long as possible on low temperature.
- Add the veal pieces and sauté at high temperature until the meat is browned.
- Stir in chopped garlic and paprika. Mix well and sauté a bit more till the garlic releases its aroma.
- Push the meat to the side of the pan and pour Cognac in the middle. It will deglaze the pan and release the fried pieces of the meat from the pan.
- Add wine and enough water to completely cover the meat.
- Add spices, stir and cook covered around 2 hours, stirring occasionally.
- When the meat is cooked and tender, remove it from the pan. If you want less spicy goulash, remove the chill and a few peppercorns also.
- With a stick blender, purée the sauce. Add the cream and mix it in well. Return the meat back into the sauce.
- Once you add the cream to goulash, don’t allow it to boil anymore. The cream can curdle.
Cooking Tip:
With goulash you can serve mashed potatoes, polenta (cooked or baked), or even pasta. For those with gluten intolerance all these side dishes can be prepared in a gluten free version.
With goulash you can serve mashed potatoes, polenta (cooked or baked), or even pasta. For those with gluten intolerance all these side dishes can be prepared in a gluten free version.
