John Myers
Mediterranean Veal Goulash
The perfect mediterranean veal goulash recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 200 g Celeriac
- 150 g Sun-Dried tomatoes
- 1 kg Veal (hip)
- 300 ml White wine
- 400 g Tomatoes (happened)
- 100 g Black olives
- Rosemary
- Thyme
- Mustard
- Olive oil
- Paprika powder
- Basil
- Salt pepper
- Sugar
- Peel and chop the onion. Clean and slice the celery. Cut the dried tomatoes. Cut the meat into cubes, season with mustard and paprika and fry all over in a saucepan. Take out, season with salt and pepper. Put aside.
- Fry some oil, onion and celery in the saucepan, add a little sugar, caramelize lightly and deglaze with wine. Add tomatoes, dried tomatoes and olives. Put the meat back in the pot. Cover the pot and simmer everything for about 1.5 hours at a low temperature. Stir again and again.
- Add chopped herbs at the end. Fresh basil for garnish. Tastes great with rice or bread.
Facebook Comments