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Hungarian Veal Goulash

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      Title: HUNGARIAN VEAL GOULASH
 Categories: Soups/stews, Beef/veal, Hungary
      Yield: 1 Servings
 
      2 tb Lard, corn oil, or butter
      4 c  Halved and sliced onion,
           -ab. 1 pound
      4 lb Boneless veal or pork, cut
           -into 2 inch pieces
           1-3 Tab. paprika (see note)
      2 tb Finely chopped garlic
           Salt and freshly ground
           -pepper
      2 tb Flour
  2 1/2 c  Fresh or canned chicken
           -broth
  1 1/2 c  Cored, seeded green peppers
           -cut into 1 inch strips
      1 c  Sour cream at room temp.
           -(optional)
           Preheat oven to 350 degrees.
 
  Heat the lard in a Dutch oven or deep, heavy saucepan and add the
  onion. Cook, stirring, until wilted. Add the veal and stir. Cook,
  stirring often, until the veal looses its red color. Sprinkle with
  the paprika and stir. Cook for 5 minutes and sprinkle with garlic,
  salt and pepper to taste. Stir briefly and sprinkle with flour. Stir
  to coat the pieces of meat and add the chicken broth. Bring to a
  boil. Cover with round of wax paper and put the lid on. Place in the
  oven and bake from 1 1/2 - 2 hours. Cooking time will depend on the
  quality of the veal. Best quality veal cooks more rapidly than that
  of a lesser quality. Pork cooks very quickly. Meanwhile, drop the
  green pepper strips into boiling water and blanch for ab. 15 seconds.
  Drain immediately and set aside. Thirty minutes before the stew is
  fully cooked, sprinkle with the pepper strips. Continue cooking until
  veal is tender. If desired, add the sour cream. preferably, it should
  be beaten with a whisk before adding and stirred in gradually. Serve
  the stew, if desired, with spaetzli. Yield: 8 or more servings
  HUNGARIAN VEAL GOULASH
 
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