Receipe - Gorging On Goulash Back

May 23, 2014

Receipe - Gorging On Goulash Back (By Page_3)

Receipe -  Gorging On Goulash Back

Goulash is a Hungarian soup or stew of meat, noodles and vegetables, seasoned with paprika and other spices. Today’s dish is made of mushroom, peppers and veal.

Veal, Mushroom, and Red Pepper Goulash


  • Dried mushrooms- ½ oz
  • Hot water - 2 ½ cups
  • Boneless veal shoulder, cut into 1-inch cubes - 1 ¼ lb
  • Olive oil – 3 tsp
  • 1 large onion, halved and sliced lengthwise ¼ inch thick
  • Minced large garlic cloves - 2
  • All-purpose flour - 1 ½ tbsp
  • Sweet Hungarian paprika – 1 tbsp
  • Tomato paste – 1 tsp
  • Red bell peppers -2
  • Fresh cremini mushrooms, trimmed and halved - 1 lb


Soak dried mushrooms in hot water until softened. Then, remove mushrooms from liquid, reserving it, and rinse mushrooms. Squeeze out excess moisture and coarsely chop. Filter the mushroom water to remove grit. Return mushrooms to liquid.

Next, pat veal dry and season with salt and pepper. Heat 1 teaspoon oil in a heavy pot over moderate heat until hot but not smoking, then brown veal in batches. Transfer as browned to a bowl.

Meanwhile sauté onions, until softened and add garlic and then stir in flour and paprika and cook, stirring, 1 minute. Whisk in soaked mushrooms with liquid, scraping up any brown bits, and tomato paste, then bring to a simmer, whisking. Add veal with any juices.

Cover and simmer over low heat until veal is tender, about 1 ½ hours. While meat is simmering, roast peppers, turning with tongs, until skins are blistered and blackened in spots. Transfer peppers to a bowl, cover, and cool. Peel and seed peppers and cut into 1-inch pieces.

Heat remaining teaspoon oil and then sauté mushrooms with salt and pepper to taste, stirring occasionally, until browned and tender say 6 to 8 minutes. Stir into stew with bell peppers and salt and pepper to taste and gently simmer goulash for 10 minutes to blend flavors.

They taste best when served over noodles.


Source –, Wikipedia

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