Goulash of Veal

Goulash of veal, a hearty and flavorful dish, is a variation of the traditional Hungarian goulash. It combines tender veal, partly cooked new potatoes, and a rich, creamy sauce with the signature kick of paprika. This dish showcases the versatility of veal and the deep, warming flavors of paprika-infused sauces. It is a comforting and satisfying meal that has roots in both Hungarian and European cuisines.

Goulash, originally a Hungarian dish, has a history dating back to the 9th century when Hungarian shepherds created a simple, one-pot stew made with meat, vegetables, and spices. Over time, goulash evolved and became popular throughout Central Europe.

The key ingredient that sets Hungarian goulash apart from other stews is paprika. Introduced to Hungary in the 16th century by the Ottoman Turks, paprika became an essential element in Hungarian cuisine. It not only added a distinctive flavor but also gave goulash its characteristic reddish hue.

Veal, with its delicate and tender texture, is a delightful addition to the traditional goulash. While beef is often used in traditional goulash, veal provides a lighter alternative. The creamy sauce in this recipe adds richness and depth to the dish.

Goulash of veal reflects the adaptability of traditional recipes to suit different palates and ingredients. It’s a testament to how the fusion of flavors and culinary techniques can create a dish that is both comforting and delicious.

INGREDIENTS

• 1-1/2 pounds lean veal (free from skin and sinews), diced
• 1 pound partly cooked new potatoes, cubed
• 4 tablespoons Crisco (vegetable shortening)
• 1/2 small onion, finely chopped
• 1/2 pint cream
• Paprika (to taste)
• Pepper (to taste)
• Salt (to taste)
• 1 tablespoon rich white stock

INSTRUCTIONS

1. Prepare the Veal and Potatoes:
   • Start by preparing the veal. Remove any skin and sinews and cut it into small dice.
   • Cut the partly cooked new potatoes into cubes.
2. Sauté the Veal and Onions:
   • In a saucepan, melt 4 tablespoons of Crisco (vegetable shortening).
   • Add the diced veal and fry it lightly for several minutes.
3. Add Onions and Seasonings:
   • Add the finely chopped half of a small onion to the frying veal.
   • Stir over the heat for about 5 minutes until the onions become translucent.
   • Season the mixture with salt and pepper to taste.
4. Incorporate Potatoes:
   • Add the cubed new potatoes to the pan with the veal and onions.
5. Drain Excess Fat:
   • If there is any superfluous fat in the pan, pour it off.
6. Moisten and Season:
   • Mix the ingredients in the pan carefully.
   • Moisten the mixture with 1/2 pint of cream and 1 tablespoon of rich white stock.
   • Season the mixture with paprika to achieve a pinkish tint in the sauce. The amount of paprika used can vary depending on your taste for spiciness.
7. Simmer Gently:
   • Cook the goulash gently for about 20 minutes, ensuring that the potatoes remain intact and don’t break apart.
8. Use a Fireproof Earthenware Stewpan:
   • For the best results, consider transferring the goulash to a fireproof earthenware stewpan for the latter stage of cooking.
9. Serve Hot:
   • Goulash of veal is best served very hot, ensuring all the flavors meld together beautifully.

Goulash of veal is a wonderful dish that combines tender veal, creamy sauce, and the distinctive flavor of paprika. It’s a comfort food classic that can be enjoyed as a satisfying meal on its own or served with a side of bread or rice.