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

Scale

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

Step One To Prepare Hungarian Veal Goulash

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

INGREDIENTS
QUANTITY
Veal boneless trimmed, cut ( 1 inch cubes)
17 lb
Salad oil
1 pt
Onions , small dice 
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

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

INGREDIENTS
QUANTITY
Salt
to taste 
Pepper
to taste
Sour cream 
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

Scale

YIELD : about 4½ gallon

Step One To Prepare Brown Stock

INGREDIENTS
QUANTITY
Beef Bones
25 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

INGREDIENTS
QUANTITY
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

INGREDIENTS
QUANTITY
Mirepoix:  
 
Onions
2 lb
Celery
1 lb
Carrots
Tomatoes 
canned
½ NO 10
can
Bay leaves
3
Thyme
1 tsp
Peppercorns 
crushed
1 tsp
Cloves,whole
Parsley stems
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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