John Myers
Veal Goulash Italian Style
The perfect veal goulash italian style recipe with a picture and simple step-by-step instructions.
- 600 g Veal breast
- 4 medium sized Onions
- 2 Garlic cloves
- 5 g Marjoram fresh
- 5 g Organic lemon, zest (about 2 lemons)
- 5 g Hot pepper
- 20 ml Sunflower oil
- 100 g Tomato paste
- 300 ml Red wine
- 400 g Canned tomatoes
- 400 g Eggplant fresh
- Pepper, salt, sugar
- Cut the meat into approx. 3 cm cubes, have them ready. Peel the garlic, press into a bowl. Strip the marjoram leaves from the stalks, add to the garlic. Wash the lemons with hot water, dry them, grate them, add to the garlic. Mix everything with the paprika powder to a spice paste, have it ready. Wash and dry the aubergine and cut into 1 cm cubes.
- Peel the onions, roughly dice and sauté in a saucepan in half of the oil until translucent. Take out of the pot, store temporarily. Pour the remaining oil into the saucepan and fry the meat cubes on high heat all around. When they have turned color, add the tomato paste, fry briefly and then deglaze everything with the red wine. Also add canned tomatoes, sweated onions, aubergine cubes and the spice paste, season with pepper, salt and sugar, stir well and bring to the boil. Turn the heat down, put the lid on the pan and simmer everything for 30-35 minutes and let the liquid reduce. Stir every now and then so that the liquid evaporates better. Then remove the lid and let simmer for another 15 minutes. Season again to taste before serving.
- The goulash must have a homogeneous consistency and should not be watery. The lemon zest gives it a very special note, and since very little fat is used, it is also very digestible.
- All types of Italian pasta are suitable as a side dish. We had homemade tagliatelle to go with it.
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