Veal Goulash With Artichokes and Noodles

Made This Recipe? Add Your Photo

Total Time
1hr 40mins
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).

Ingredients Nutrition

Directions

  1. Heat half the oil in a large frying pan over a medium heat.
  2. Cook veal in batches for 3-4 minutes until browned. Transfer to a plate.
  3. Add remaining oil to the same pan and saute onion, carrot and garlic for 4-5 minutes until soft and lightly golden.
  4. Add brandy and cook until reduced by half.
  5. Add paprika and cook, stirring, for 1 minute.
  6. Stir in tomato paste.
  7. Return meat to pan with stock.
  8. 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.).
  9. Remove lid, increase heat slightly and simmer, uncovered, for 10-15 minutes to thicken sauce slightly.
  10. Remove frypan temporarily from heat and reduce stove setting to low.
  11. 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.
  12. Now, add another spoonful of sauce and whisk again until smooth.
  13. Add the sour cream mixture to the frypan and mix well.
  14. Add artichoke halves.
  15. Return pan to heat and reheat gently.
  16. 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.
  17. Place butter, salt, pepper and caraway seeds (if using) into a large mixing bowl.
  18. Add hot, drained, fettucine noodles and toss until butter is melted.
  19. Pile fettucini into bowls, top with goulash, add a teaspoon or two of sour cream on top and garnish with chopped parsley.