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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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This is my version of Hungarian goulash. My father was from Transylvania, so this would be a great meal to serve Vlad the Impaler, or Dracula. Ingredients:
2 lbs of boneless veal, cut into 1 inch cubes, dusted with |
2 tablespoons flour |
6 tablespoons olive oil |
2 onions, peeled and finely chopped |
2 tablespoons sweet paprika |
3 potatoes, peeled and thinly sliced |
2 zucchini, peeled and sliced |
2 bell peppers, seeded and sliced |
3 tablespoons of chopped parsley |
salt & freshly ground black pepper |
1 lb of ripe tomato, sliced |
Directions:
1. Saute the veal the oil in a skillet until browned.
2. Add the onions and the paprika and cook until browned.
3. You add the paprika now to develop the flavor.
4. Put the potatoes in the bottom of a crock pot.
5. Add the browned meat, onions, and remaining.
6. ingredients, placing the tomatoes on top.
7. Cover and cook on low for 6 to 8 hours.
8. The true Hungarian recipe calls for 1 cup of sour cream to be added at the end, right before serving.
9. I leave this out since I don't mix meat with dairy.
10. Serve with broad noodles.
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