John Myers
Veal Goulash with Paprika
The perfect veal goulash with paprika recipe with a picture and simple step-by-step instructions.
- 400 g Calf goulash
- 2 Red Peppers
- 4 Shallots, finely chopped
- 2 Garlic cloves, finely chopped
- 2 tbsp Tomato paste
- 150 ml Dry red wine
- 150 ml Port wine
- 500 ml Veal stock
- Espelette pepper
- 30 g Bitter chili chocolate
- Clarified butter
- Black pepper from the mill
- Salt
- Clarified butter
- Core the peppers and peel them with a peeler and cut into bite-sized pieces. Take the goulash out of the refrigerator at least an hour before frying.
- Heat some clarified butter in a casserole and fry the goulash in portions. Only put so much meat in the pot that no more than 3/4 of the bottom of the pot is covered, otherwise the fat will get too cold and the meat will not get any roasted aromas, but will start to cook.
- Then put all the meat back into the saucepan, add the peppers, shallots and garlic and cook for a few minutes. Then add the tomato paste and roast for a few minutes. And now deglaze with the red wine and the port wine and reduce to at least 1/
- Then add so much veal stock that everything is just covered and turn the stove back to the lowest level and season with salt, pepper and pimento d’Espelette and let it simmer, covered, until the meat is nice and tender (I used approx . Took 1 hour). Pour in some veal stock from time to time.
- Finally, season to taste again and turn off the stove. When the goulash no longer simmers, add the chocolate, when it has dissolved, stir again and serve. We had rice and cucumber salad with it.
- If tomato paste is added to a sauce in the early stages and it is allowed to reduce well, the sauce does not need to set at all, it gets its creaminess all by itself.
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