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Prep 30 mins
Cook 1 hr 10 mins
The addition of artichoke hearts to this goulash gives it an unexpected zing and lifts this ordinary, but delicious, dish to another level. I've adapted it from a recipe that appeared in the Australian "Woman's Day" magazine. (You can substitute chicken, pork or beef if you don't like veal).
- 2 tablespoons olive oil
- 800 g veal, cut into 1 1/2 inch-2 inch cubes (use up to 1kg of veal if your family are big eaters)
- 1 onion, chopped
- 1 large carrot, sliced
- 2 garlic cloves, crushed
- 2 tablespoons brandy
- 1 tablespoon sweet paprika
- 2 tablespoons tomato paste
- 1 cup beef stock
- 4 artichoke hearts, halved (I used a 400g can of artichoke hearts)
- 1⁄4 cup sour cream, plus extra to serve
- 375 g fresh egg fettuccine pasta
- 40 g butter, chopped
- 1 teaspoon caraway seed (optional)
- salt & freshly ground black pepper
- chopped parsley, to serve
- Heat half the oil in a large frying pan over a medium heat.
- Cook veal in batches for 3-4 minutes until browned. Transfer to a plate.
- Add remaining oil to the same pan and saute onion, carrot and garlic for 4-5 minutes until soft and lightly golden.
- Add brandy and cook until reduced by half.
- Add paprika and cook, stirring, for 1 minute.
- Stir in tomato paste.
- Return meat to pan with stock.
- Bring to a boil, then reduce heat to very low and simmer very slowly, covered, for an hour, or until meat is very tender. (Test a piece of meat and see if it will pull apart using two forks.).
- Remove lid, increase heat slightly and simmer, uncovered, for 10-15 minutes to thicken sauce slightly.
- Remove frypan temporarily from heat and reduce stove setting to low.
- Place sour cream into a small bowl and add a serving spoon of the sauce from the frypan. Whisk in thoroughly with a small whisk or spoon until there is no sign of curdling.
- Now, add another spoonful of sauce and whisk again until smooth.
- Add the sour cream mixture to the frypan and mix well.
- Add artichoke halves.
- Return pan to heat and reheat gently.
- Meanwhile, cook fettucine in a large pan of rapidly boiling, salted water (fresh fettucine should only take about 2 minutes to cook), then drain well.
- Place butter, salt, pepper and caraway seeds (if using) into a large mixing bowl.
- Add hot, drained, fettucine noodles and toss until butter is melted.
- Pile fettucini into bowls, top with goulash, add a teaspoon or two of sour cream on top and garnish with chopped parsley.