Veal goulash

On the last day of winter, I made a delicious goulash for lunch, this time with veal. Meat stewed over low heat turned out to be very tasty, soft and juicy.

To make a meal that is enough for a family of four, 2 adults and 2 children, you will need:

450 gr. veal ham

1 large or 2 smaller carrots

1 head of onion

4 cloves of garlic

2 pickled gherkins (also suitable for pickling)

2 tablespoons of sour cream

1 tablespoon of flour

2 tablespoons of tomato sauce

100 ml. milk

100 ml. lightly salted vegetable broth

1 tablespoon of butter

Salt to taste

A few bay leaves

A few peas of allspice

We are preparing veal goulash:

Melt the butter in a deep pan or pot with a thick bottom. We add veal ham cut into small pieces. Fry for about 6-8 minutes so that it is lightly browned. Add chopped onion and garlic cloves. Fry for a few minutes, stirring constantly. Pour broth. Reduce the heat and cover the pan with a lid and simmer for about 25-30 minutes on low heat. We add carrots grated with a beet grater and stew for another 10 minutes. Pour in the flour, pour in the milk while stirring constantly, add the pickled cucumbers grated with a beet grater, tomato sauce, and peppercorns. Cover the pan with a lid and simmer for about 8-10 minutes. We add sour cream, mix, add a few bay leaves, turn off the heat, cover the pan with a lid and let it stand for a few minutes.

Mix the goulash well before serving. Delicious!