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
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
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
