Hungarian Veal Goulash

Introduction To Hungarian Veal Goulash

Hungarian Veal Goulash is a delicious stew of meat and vegetables seasoned with spices.It is predominantly eaten in central Europe and other parts of Europe and it is national dish of Hungry

Hungarian Veal Goulash
Hungarian Veal Goulash

Step One To Prepare Hungarian Veal Goulash

Ingredients 

Scale lb=pound  pt=pint=16 ounce     oz=1 ounce   gallons= 3.78 litres  qt = 32 ounce

YIELD: 50 portions     EACH PORTION : ABOUT 4 oz . veal

INGREDIENTSQUANTITY
Veal boneless trimm 
ed, cut ( 1 inch cubes)
Salad oil
Onions , small dice 

17 lb
 
1 pt
6 lb

 

Method

1. Saute meat in hot oil and braise with onions.Reduce liquid to ¹/³.

Step Two To Prepare Hungarian Veal Goulash

Step One To Prepare Hungarian Veal Goulash

Ingredients

(1) 17 lb veal boneless trimmed,cut in (1 inches in cubes)

(2) 1 pt salad oil

(3) 6 lb onions small diced

Method

2 . Add paprika; stir; then add flour. Cook 5 minutes blending well.Add sachet bag ,brown stock and tomato puree.Bring to a boil.Cover and braise at 350°F. in oven about 1 hour or until tender.

Step Three To Prepare Hungarian Veal Goulash

INGREDIENTSQUANTITY
Salt 
Pepper
Sour cream 

to taste 
to taste
1 qt

 

Method

3 . Remove cooked meat.Adjust seasoning and hold for service.Sour cream may be served on the side as an optional accompaniment. Spaetzli is usually served with goulash.

Brown Stock

Basic Brown Stock
Basic Brown Stock

Step One To Prepare Brown Stock

Scale : lb=pound  gallon =3.78  litres tsp =teaspoon  

YIELD : about 4½ gallon

Ingredients

INGREDIENTSQUANTITY
Beef Bones25 lb

Method

Review preparation of stock.Cut bones with meat saw.Place the bones in large roasting pan and brown in preheated oven at 375°F.Turn bones occasionally to brown uniformly. Remove bones from pan and place in stock pot.

Step Two To Prepare Brown Stock

INGREDIENTSQUANTITY
Water to cover 


About 6
gallons

 

Method

Drain fat from pan and reserve. Deglaze roast pan with part of water to dissolve crusting Cover bones with cool water and deglazing liquor and bring to a boil.. Reduce heat and simmer for 3 hours.
 

Step Three To Prepare Brown Stock

INGREDIENTSQUANTITY
Mirepoix:  
 
Onions

Celery

Carrots
Tomatoes 
canned

 
Bay leaves

Thyme

Peppercorns 
crushed

Cloves,whole
Parsley stems
2 lb

1 lb

 
½ NO 10
can


3

1 tsp

1 tsp


6

Method

Saute vegetables for mirepoix in reserved fat until brown.Add mirepoix ,tomatoes,spices,herbs to stock Simmer for an additional 3 hours Strain through china cap and cheesecloth.Vent and cool.Refrigerate.Use as required

Summary
Hungarian Veal Goulash
Article Name
Hungarian Veal Goulash
Description
This article will guide you the right methods and techniques to prepare the healthy and tasty hungarian veal goulash b making use of natural ingredients.
Author
Publisher Name
Cooking Plus Hiomedecor
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