Recipe

Veal goulash with fettuccine

Oct 31, 2011 1:00pm
  • 10 mins preparation
  • 2 hrs cooking
  • Serves 4
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Ingredients

Veal goulash with fettuccine
  • 2 tablespoon olive oil
  • 1 kilogram diced veal
  • 1 onion, chopped
  • 1 carrot, diced
  • 2 garlic cloves, crushed
  • 1 tablespoon sweet paprika
  • 2 tablespoon tomato paste
  • 1 cup (250ml) beef stock
  • 300 gram egg fettuccine
  • sour cream, to serve

Method

Veal goulash with fettuccine
  • 1
    Heat half of oil in a large, heavy-based saucepan on medium. Cook veal in batches for 3-4 minutes, until browned. Remove.
  • 2
    Heat remaining oil in same pan on low. Sauté onion, carrot and garlic for 5 minutes, until soft and lightly golden.
  • 3
    Stir in paprika and cook for 1 minute. Add tomato paste, stock and veal. Simmer on low, covered, for 1 1/2 hours. Uncover for last 15 minutes to thicken sauce.
  • 4
    Cook fettuccine according to packet directions. Drain well. Serve topped with Veal Goulash and sour cream.

Notes

Chicken, beef or pork could be used in place of veal.

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