Tag: deliciousandeasyvealgoulashdish

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

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

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

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