Recipe by The Cottage Cook
My apologies if this recipe title seems a little affectatious. I wanted to make sure there was no duplicate on file. This is an east European style goulash. I like to include a lot of mushrooms because I think they're a great addition to any stew. Look around for the best quality veal you can find.
- 2 lbs stewing veal, cut into bite-size pieces
- 3 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 green pepper, chopped
- 1 1⁄2 cups mushrooms, sliced
- 5 ounces tomato paste
- 14 ounces canned tomatoes
- 50 ml brandy
- 2 cups beef broth
- 2 tablespoons sweet paprika
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon savory
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 250 ml sour cream
Directions See How It's Made
- Heat 2 tbsp olive oil in a heavy skillet. Add onions and cook until soft but not brown. Transfer to a stew pot.
- Add veal to skillet without over-crowding and cook until nicely browned. Brown in batches if necessary. Transfer to stew pot.
- Remove skillet from heat and pour off excess oil and fat. Deglaze pan with brandy, scraping up brown bits on bottom of pan. Strain liquid into stew pot.
- Add beef stock, tomato paste and tomatoes to meat and onions. Add salt, pepper, paprika, cayenne and savory. Stir well.
- Cover tightly and simmer for 2 to 3 hours, or until meat is tender. Taste and adjust seasoning regularly.
- Sweat green pepper in a little oil until fragrant. Add to stew during last hour of cooking.
- Saute mushrooms in butter and oil until just wilted. Add to stew during last half hour of cooking.
- Serve with a generous dollop of sour cream on top.