Lili Deutsch's Hungarian Veal Goulash
When Mindy Weisel knows the Liebermans are coming for dinner, she fixes Joe's favorite Veal Goulash, a recipe she inherited from her mother, Lili. If you prefer a lighter flavor, add more vegetables
- Olive oil for sauteeing
- 2 large yellow onions, chopped (about 1 1/2 cups)
- 4 cloves garlic, chopped, more, if desired
- 2 tablespoons Hungarian paprika
- 4 pounds veal, cut into 1 1/2-inch cubes and coated in flour
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper, or more, if desired
- 1/2 cup chopped parsley
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 2 cups sliced carrots, quartered
- 1 cup chopped potatoes
- 1/2 cup sliced celery
- 2 cups good tomato sauce or 2 cups canned or fresh plum tomatoes, peeled and chopped
- 2 cups good red wine, such as merlot
- 2 cups chicken stock, preferably homemade
- small red and yellow bell peppers
Preheat oven to 400 degrees.
Heat oil in a Dutch oven over medium heat. Add onions and garlic; saute until lightly golden, 10 to 12 minutes. Remove from heat; stir in paprika.
Rinse veal with water; pat dry. Return Dutch oven to heat, add veal, salt and pepper, and saute until meat is lightly browned, about 10 minutes. Add parsley, marjoram, carrots, celery, peppers, tomato sauce, wine and stock. Place cover on pot, place in oven, lower temperature to 375 degrees. Bake for 2 hours or until meat is fork tender. If gravy seems too thick, add boiling water, a little at a time. Or you can bake it in a slow oven (250 degrees) overnight, which yields a moist, delicious flavor. (According to Weisel this tastes better when made in advance and reheated.)
Serve with noodles, rice, or couscous, and Hadassah's favorites, cabbage and baked sweet potatoes. Serves 10.