Recipe by Mirj
This is my version of Hungarian goulash. My father was from Transylvania, so this would be a great meal to serve Vlad the Impaler, or Dracula.
Top Review by Irmgard
Absolutely delicious! If I could give it 10 stars, I would. I prepared everything the night before and kept it in the fridge over night to cook the next day. Otherwise, I made it pretty much as directed except that I added a couple of whopping big spoons of sour cream at the end. Thanks for sharing this wonderful recipe!
- 2 lbs of boneless veal, cut into 1 inch cubes, dusted with
- 2 tablespoons flour
- 6 tablespoons olive oil
- 2 onions, peeled and finely chopped
- 2 tablespoons sweet paprika
- 3 potatoes, peeled and thinly sliced
- 2 zucchini, peeled and sliced
- 2 bell peppers, seeded and sliced
- 3 tablespoons of chopped parsley
- salt & freshly ground black pepper
- 1 lb of ripe tomatoes, sliced
Directions See How It's Made
- Saute the veal the oil in a skillet until browned.
- Add the onions and the paprika and cook until browned.
- You add the paprika now to develop the flavor.
- Put the potatoes in the bottom of a crock pot.
- Add the browned meat, onions, and remaining.
- ingredients, placing the tomatoes on top.
- Cover and cook on low for 6 to 8 hours.
- The true Hungarian recipe calls for 1 cup of sour cream to be added at the end, right before serving.
- I leave this out since I don't mix meat with dairy.
- Serve with broad noodles.