Baked Easy Veal Goulash Recipe

2017-10-20
  • Yield : 4 serving plates
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 1:45 h
  • Ready In : 1:55 h

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Nutritional Info

This information is per serving.

  • Calories

    672
  • Fat

    19 g
  • Fiber

    0.2 g
  • Carbohydrate

    6 g

Baked easy veal goulash recipe. Cubed veal with vegetables, tomato paste and sour cream baked in the oven. Very easy and delicious veal meal. You may also like Tomato Veal Stew

Oven Baked Tomato Veal Stew Recipe

makes 4 servings

Ingredients: 1¼ pounds (600 g) veal shoulder, cut into cubes, 1 cup all-purpose flour, 2 tablespoons vegetable oil, 2 garlic cloves, peeled, smashed and chopped, 1 small yellow onion, peeled and chopped, 1/2 teaspoon fresh chopped oregano,1 cup (250 ml0 dry white wine, 3 tomatoes, diced, 2 tablespoons tomato paste, 1 cup (250 ml) brown sauce, heated, salt and freshly ground black pepper

Instructions: Preheat the oven to 350º F (180º C). In a bowl, dredge cubed veal with flour. Heat vegetable oil over medium heat in a large ovenproof casserole. Add cubed veal and sear for 6-8 minutes, turning once.

Stir in chopped garlic, onion and oregano. Mix well. Cook for further 5 minutes. pour in dry white wine and continue to cook for 3-4 minutes, increasing heat to high. mix in tomatoes, season with salt and black pepper, reduce heat to low and cook for 5-6 minutes longer.

Stir in tomato paste and brown sauce. season with salt and black pepper, increase heat to high and bring to a boil. Cover casserole and cook in preheated oven for 1½ hours or until veal is tender.

Turn off the oven. Remove baked veal stew from the oven and transfer to serving platter. Serve hot.

Oven Baked Veal and Mushroom Stew Recipe

Makes 4 servings

Ingredients: 1¼ pounds (600 g) boneless veal shoulder, cut into cubes, 1 cup all-purpose flour, 2 tablespoons vegetable oil, 3 shallots, chopped, 1/2 cup (125 ml) dry white wine, 1/4 teaspoon dried thyme, 4 oz (120 g) fresh mushrooms, cleaned and thickly sliced, 1/4 tablespoon freshly squeezed lemon juice, 2 cups (500 ml) hot chicken stock, 1 tablespoon cornstarch, 2 tablespoons water, 3 tablespoons heavy (double) cream, salt and freshly ground black pepper, dash of paprika

Instructions: Preheat the oven to 350º F (180º C0. In a mixing bowl, combine cubed veal and flour. Dredge well. Preheat vegetable oil over medium-high heat in large ovenproof casserole.When the oil is hot, reduce heat to medium, add cubed veal and sear, turning once, for 6-8 minutes. Season with salt and black pepper. Stir in chopped shallots, increase heat to high, and continue cooking for further 3 minutes.

Pour in dry white wine and thyme. Cook over high heat for 3 minutes. Add mushrooms and lemon juice, mix well. Cook, stirring, for additional 2 minutes. pour in chicken stock, then increase heat to high and bring to a boil.

in a small mixing bowl, combine cornstarch and water. mix well until cornstarch is completely dissolved. Stir cornstarch mixture into veal stew. Cook for 1 minute over medium heat. Stir in heavy cream and paprika, season with salt and black pepper. Cover casserole and cook in preheated oven for 1½ hours.

Turn off the oven. remove baked veal stew from the oven and transfer to the serving plate. Serve hot with a side dish of vegetables.

Are you still waiting for baked easy veal goulash recipe?

Baked Easy Veal Goulash Recipe

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds (960 g) veal shoulder, cut into cubes
  • 1 large yellow onion, peeled and finely chopped
  • 2 garlic cloves, peeled, smashed and chopped
  • 1 tablespoon paprika
  • 1/2 teaspoon dried oregano leaves
  • 3 tablespoons all-purpose flour
  • 3 cups (750 ml) hot chicken stock
  • 3 tablespoons tomato paste
  • 3 tablespoons sour cream
  • salt abd freshly ground black pepper

Method

Step 1

Preheat the oven to 350 F (180 C).

Step 2

heat vegetable oil over medium-high heat in large ovenproof casserole. Add cubed veal, reduce heat to medium, and sear for 3-4 minutes, or until lightly browned. Season to taste with salt and black pepper.

Step 3

Stir in onion, garlic, paprika, and oregano. Mix well. Cook for further 4-5 minutes over medium high heat.

Step 4

Season with salt and blck pepper and stir in all-purpose flour. Continue cooking for 2 minutes over medium heat.

Step 5

Pour in chicken stock and add tomato paste. Mix well. Increase heat to high and bring veal mixture to a boil.

Step 6

Cover casserole and cook in preheated oven for 1½ hours.

Step 7

Turn off the oven. Remove baked goulash from the oven and transfer to seving platter. Stir in sour cream just before serving. Serve over cooked noodles.

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