Hungarian Veal Gulyas

Name: Hungarian Veal Gulyas
Yield: Serves 6 to 8
Cuisine: Hungary
Ingredients: 2 level tablespoons paprika; ¼ level teaspoon caraway seed; 1 generous pinch each marjoram and thyme; 1 bay leaf; 2 cloves garlic, finely chopped; 2 tablespoons lard; 2½ pounds boned veal; 1 pound button mushrooms, sliced; 2 red peppers, diced; 2 green peppers, diced; 2 Spanish onions, finely chopped; salt and freshly-ground black pepper; 1 tin Italian peeled tomatoes; ½ pint sour cream

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 Spanish onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons

Europe
Hungary
Main course
Gluten-free
Eastern Europe

Method

Sauté finely-chopped onions and garlic in lard in a large flame-proof casserole until transparent. Cut veal into 2-inch cubes; add to casserole and sauté until golden on all sides. Sprinkle with paprika and caraway seed; add bay leaf and herbs and simmer gently for 10 minutes.

Season to taste with salt and freshly-ground black pepper. Top with sliced mushrooms, diced peppers and peeled