A very delicious traditional (veel) goulash. For an interesting twist, replace the veal with venison and potatoes with kumara or pumpkin (add nutmeg)

Suitable for gluten free diets.*

Makes 1 kg.

400 g veal young cow
3 onions middle size
salt one pinch
pepper a pinch
1 tsp paprika

Chop the onion and fry until golden, on a litle bit of olive oil. Add cubed meat and spices (nutmeg, salt, pepper, paprika) Simmer on lower heat for half an hour. During that time peal and cube the potatoes. Add water to the level of meat, and add potatoes and then cook for another 50 minutes. Eat!


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.