Veal Goulash with Egg Noodles

One of my clients that I personal chef for requested I make this dish. I made this healthy version using non-fat sour cream, no salt, canola oil spray instead of butter and No Yokes Noodles.  It got rave reviews.  Eric wants me to make this for us soon.  I know most people are horrified about using veal, if so, use beef instead.


Veal Goulash with Egg Noodles

Serves 8

4 Tbs unsalted butter
2 lbs veal, cut into 1½ inch cubes
1½ cups onion, sliced
1 tsp garlic, minced
1 tsp salt
½ tsp black pepper
1 cup crushed tomatoes
1 cup sour cream
2 Tbs paprika
2 Tbs caraway seed, crushed in a mortar with pestle
3 Tbs fresh parsley, chopped
12 oz flat egg noodles, cooked and tossed with 1 Tbs butter

Heat butter in a large sauté pan on medium high heat. Pat dry the cubed veal. Sprinkle with salt and add to pan. Working in batches, sauté the meat until the meat is just beginning to brown.

Add the onions to the pan with the veal, cook for another 5 minutes. Add the garlic and cook for another minute.

Add a teaspoon of salt, a half teaspoon of black pepper, and the tomatoes. Add enough water to just barely cover the meat, about 2 cups or so, depending on the size and shape of your pan.

Increase the heat to bring the mixture to a simmer, then lower the heat to maintain a low simmer, uncovered. Cook until the meat is almost cooked through, about 30 minutes.

Use a slotted spoon to remove the veal from the pan to a bowl to temporarily set aside. Increase the heat to high and let the liquid boil until it is reduced by half. Lower the heat to medium. Add the meat back to the pan.

Add the sour cream, paprika, and crushed caraway seeds, and simmer uncovered for another 20 minutes. Stir in parsley.

Serve over egg noodles.


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