Veal Goulash With Cream Food

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

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.

VEAL GOULASH WITH ARTICHOKES AND NOODLES

Steps:

• Heat half the oil in a large frying pan over a medium heat.
• Cook veal in batches for 3-4 minutes until browned. Transfer to a plate.
• Add remaining oil to the same pan and saute onion, carrot and garlic for 4-5 minutes until soft and lightly golden.
• Add brandy and cook until reduced by half.
• Add paprika and cook, stirring, for 1 minute.
• Stir in tomato paste.
• Return meat to pan with stock.
• Bring to a boil, then reduce heat to very low and simmer very slowly, covered, for an hour, or until meat is very tender. (Test a piece of meat and see if it will pull apart using two forks.).
• Remove lid, increase heat slightly and simmer, uncovered, for 10-15 minutes to thicken sauce slightly.
• Remove frypan temporarily from heat and reduce stove setting to low.
• Place sour cream into a small bowl and add a serving spoon of the sauce from the frypan. Whisk in thoroughly with a small whisk or spoon until there is no sign of curdling.
• Now, add another spoonful of sauce and whisk again until smooth.
• Add the sour cream mixture to the frypan and mix well.
• Add artichoke halves.
• Return pan to heat and reheat gently.
• Meanwhile, cook fettucine in a large pan of rapidly boiling, salted water (fresh fettucine should only take about 2 minutes to cook), then drain well.
• Place butter, salt, pepper and caraway seeds (if using) into a large mixing bowl.
• Add hot, drained, fettucine noodles and toss until butter is melted.
• Pile fettucini into bowls, top with goulash, add a teaspoon or two of sour cream on top and garnish with chopped parsley.