Recipe: Veal Goulash

Goulash is a Hungarian meat stew seasoned by paprika.  There are many different varieties of parprika and substituting here will really change the flavour.  In Hungary, or at least so I'm told, they use "parprika cream" which comes in a tube and is a puree of paprika and bell peppers.  So unless you are a frequent visitor of the eastern European country, we will have to make our own paprika cream here!

You can really use any meat you choose.  Beef is the standard, but you can use veal (like me!), pork, or game.  I suggest using a boneless sholder cut.  It has a ton of flavour, and the connective tissues just melt away during cooking for really tender stew.  FYI: Beef shoulder is usually called "chuck" and pork shoulder is called "picnic" or "boston butt" - they're all from the shoulder.

Serves 6

-3 lb of boneless veal shoulder
-2 large onions, finely diced
-5 large garlic gloves
-3 bay leaves
-2 tbsp vegetable oil
-1 1/2 cup of chicken broth
-2 tsp. salt
-1 tsp. ground black pepper

• Preheat oven to 350F and adjust rack to lower position. 
• Make paprika cream using the directions below.
• In a large casserole pot over medium heat, add oil, garlic, onions, and salt.
• Cook until onions soften, stirring once in a while to prevent browning.
• Add paprika cream.  Stir and cook until it thickens and the onions stick to the bottom of the pan.
• Add meat to the pot and stir until coated.
• Add stock (add more if needed) until it reaches the top of the meat.
• Place a tight fitting lid on the pot and place in the oven for about 3 hrs.  Stir the contents about halfway through.
• Goulash is done when the meat is fork tender.  Adjust seasoning with salt and pepper to taste.

Tip: Goulash is even better the next day; but ensure that it cools before refridgerating and bring it a boil when reheating.  Goes great with broad egg noodles, gnocchi, or perfect mashed potatoes.

Paprika Cream

• 1/3 cup sweet paprika
• 1 cup of roasted red peppers (drained if from a jar)
• 2 tbsp tomato paste
• 2 tsps sherry vinegar

Combine all ingredients in a food processor or blender and puree until smooth.

Recipe adapted from America's Test Kitchen's Hungarian Beef Stew