Kalbgulasch (Veal Goulash) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | |||||||||
| INGREDIENTS: | ||
| 2 pounds lean veal, cut into 1-1/2 inches pieces | 1 teaspoon salt | 1/2 teaspoon pepper |
| 1/4 cup butter or margarine, melted | 2 medium onions, sliced | 2 large tomatoes, peeled and quartered |
| 1 tablespoon plus 1-1/2 teaspoons all-purpose flour | 2/3 cup Chablis or other dry white wine | 1/4 cup canned beef broth, undiluted |
| 2 tablespoons lemon juice | 1 to 2 teaspoons caraway seeds | 2 teaspoons paprika |
| hot cooked noodles | ||
| 1 | Sprinkle veal with salt and pepper. Brown veal in butter over medium heat (do not overcook). Add onion and tomato; cook, uncovered, 30 minutes, stirring frequently. Stir in flour, and cook 1 minute. Stir in wine and next 4 ingredients; cover, reduce heat, and simmer 45 minutes or until veal is tender. Serve with noodles. |