1 hr 40 mins
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).
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Units: US | Metric
- 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
- 1Heat half the oil in a large frying pan over a medium heat.
- 2Cook veal in batches for 3-4 minutes until browned. Transfer to a plate.
- 3Add remaining oil to the same pan and saute onion, carrot and garlic for 4-5 minutes until soft and lightly golden.
- 4Add brandy and cook until reduced by half.
- 5Add paprika and cook, stirring, for 1 minute.
- 6Stir in tomato paste.
- 7Return meat to pan with stock.
- 8Bring 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.).
- 9Remove lid, increase heat slightly and simmer, uncovered, for 10-15 minutes to thicken sauce slightly.
- 10Remove frypan temporarily from heat and reduce stove setting to low.
- 11Place 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.
- 12Now, add another spoonful of sauce and whisk again until smooth.
- 13Add the sour cream mixture to the frypan and mix well.
- 14Add artichoke halves.
- 15Return pan to heat and reheat gently.
- 16Meanwhile, cook fettucine in a large pan of rapidly boiling, salted water (fresh fettucine should only take about 2 minutes to cook), then drain well.
- 17Place butter, salt, pepper and caraway seeds (if using) into a large mixing bowl.
- 18Add hot, drained, fettucine noodles and toss until butter is melted.
- 19Pile fettucini into bowls, top with goulash, add a teaspoon or two of sour cream on top and garnish with chopped parsley.
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Nutritional Facts for Veal Goulash With Artichokes and Noodles
Serving Size: 1 (596 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 875.7
- Calories from Fat 323
- Total Fat 35.9 g
- Saturated Fat 14.7 g
- Cholesterol 282.1 mg
- Sodium 945.7 mg
- Total Carbohydrate 72.8 g
- Dietary Fiber 8.4 g
- Sugars 4.3 g
- Protein 61.0 g