Veal And Pepper Goulash Recipes

VEAL, MUSHROOM, AND RED PEPPER GOULASH

Steps:

• Soak dried mushrooms in hot water until softened, about 30 minutes.
• Remove mushrooms from liquid, reserving it, and rinse mushrooms. Squeeze out excess moisture and coarsely chop. Pour reserved liquid through a paper towel-lined sieve into a bowl to remove grit. Return mushrooms to liquid.
• Pat veal dry and season with salt and pepper. Heat 1 teaspoon oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then brown veal in batches. Transfer as browned to a bowl.
• Add 1 teaspoon oil and onion to pot and cook over moderately low heat, stirring frequently, until softened. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in flour and paprika and cook, stirring, 1 minute. Whisk in soaked mushrooms with liquid, scraping up any brown bits, and tomato paste, then bring to a simmer, whisking. Add veal with any juices.
• Cover and simmer over low heat until veal is tender, about 1 1/4 hours.
• While meat is simmering, lay peppers on their sides on racks of gas burners and turn flames on high. Roast peppers, turning with tongs, until skins are blistered and blackened in spots, 4 to 5 minutes. (Or cut sides from peppers, discarding seeds and stems, and broil, skin sides up, on rack of a broiler pan about 2 inches from heat.)
• Transfer peppers to a bowl, cover, and cool. Peel and seed peppers and cut into 1-inch pieces.
• Heat remaining teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring occasionally, until browned and tender, 6 to 8 minutes. Stir into stew with bell peppers and salt and pepper to taste and gently simmer goulash 10 minutes to blend flavors.
• Serve over noodles.

VEAL AND BELL PEPPERS

Steps:

• Combine flour with salt and pepper.
• Coat veal cubes with flour.
• Saute the veal cubes in olive oil in dutch oven until lightly browned.
• Add additional oil if pot appears too dry.
• Add minced garlic and saute a few minutes to release the flavor of the garlic.
• Remove veal and garlic from pot.
• Add wine to pot, scraping up browned bits.
• Bring to boil and cook for a few minutes to reduce the wine by half.
• Add diced tomatoes and chicken broth to the pot.
• Bring to boil, while stirring.
• Return veal to pot, cover and simmer approx 1 hr or until veal is tender.
• Add peppers and onions, cover and simmer approx 30 minutes.
• Add mushrooms (if desired).
• Stir until heated.
• Serve in bowls wih crusty bread for dipping into the sauce.
• Entree is also excellent served over rice, pasta, or a side of mashed potatoes.

HUNGARIAN VEAL GOULASH

Steps:

• Heat oil in large skillet.
• Add veal, onion, and garlic.
• Cook and stir until meat is brown and onion is tender.
• Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
• Cover, simmer 1 hour or until meat is tender.
• Blend flour and 1/4 cup water.
• Gradually stir into meat mixture.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Serve over noodles.

VEAL GOULASH WITH CREAM

Steps:

• 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the butter over medium heat. Add just enough of the veal pieces to fit comfortably in a single layer. Cook until browned on all sides, about 15 minutes. Transfer the browned meat to a dish. Repeat with the remaining veal. Sprinkle with salt and pepper. 2 Add the onion and cook 5 minutes more. Sprinkle with the flour. Raise the heat to medium-high and cook, stirring constantly, for 2 minutes or until the flour is browned. 3 Stir in the broth, scraping and blending in the browned bits at the bottom of the pan with a wooden spoon. Tie together the bay leaf, parsley, thyme, and lemon zest with kitchen string and add it to the liquid. Bring the liquid to a simmer and reduce the heat to low. Cover the pan and cook, stirring occasionally, until the meat is tender when pierced with a fork, about 1 1/2 hours. 4 Remove the herb bouquet. Stir in the cream. Simmer uncovered until thickened, about 5 minutes. Taste and adjust seasoning. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.