Name: Veal goulash with beans
Prep time: 15 min
Cook time: 115 min
Total time: 130 min
Yield: 6
Ingredients: 750 gram diced veal or beef; 2 tablespoon seasoned flour; 2 tablespoon oil; 30 gram butter; 2 onions, chopped; 1 red capsicum, seeded, chopped; 420 gram can condensed tomato soup; 1/2 cup water; 1 1/2 tablespoon sweet paprika; 1 teaspoon sugar; 400 gram can butter beans, drained, rinsed; 1/2 cup chopped parsley; crusty bread, to serve

Ingredients

750 gram diced veal or beef

2 tablespoon seasoned flour

2 tablespoon oil

30 gram butter

2 onions, chopped

1 red capsicum, seeded, chopped

420 gram can condensed tomato soup

1/2 cup water

1 1/2 tablespoon sweet paprika

1 teaspoon sugar

400 gram can butter beans, drained, rinsed

1/2 cup chopped parsley

crusty bread, to serve

Method

1.Lightly dust veal in seasoned flour, shaking off excess.

2.Heat half the oil and butter in a large saucepan on high. Brown meat in 3 batches for 2-3 minutes each. Transfer to a plate.

3.Heat remaining oil in same pan on high. Saute onion and capsicum for 3-4 minutes, until tender. Stir in soup, water, paprika and sugar.

4.Return veal to pan. Bring to boil on high, Reduce heat to low. Simmer, covered, for 1 1/2 hours, until meat is tender.

5.Add beans. Simmer for a further 10 minutes. Serve goulash topped with parsley. Accompany with crusty bread.

If preferred, use a 400g can diced tomatoes in place of soup, and increase water to 1 cup. You can add 1/2 cup short pasta to this dish during the last 20 minutes of cooking, but you’ll need to add another cup of water.
Note

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Ingredients

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