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Categories:Viewed: 58 - Published at: 9 years ago
Ingredients
- 1 2/3 lbs veal or beef stew meat, cubed
- 2 tbsp flour, seasoned with salt and pepper
- 2 tbsp butter
- 2 tbsp oil
- 2 None onions, chopped
- 1 None red pepper, seeded and chopped
- 1 can (11 oz) condensed tomato soup
- 1/2 tbsp sweet paprika
- 1 tsp sugar
- 1 can (15 oz) butter beans, drained and rinsed
- None None Chopped parsley, crusty bread, to serve
Method
- Lightly dust veal in seasoned flour, shaking off excess.
- Heat butter and 1 tbsp of the oil in a Dutch oven on high heat. Brown meat in 3 batches for 2-3 mins each. Transfer to a plate.
- Heat remaining 1 tbsp oil in same pan on high heat. Saute onion and pepper for 3-4 mins, until tender. Stir in soup, 1/2 cup water, paprika and sugar.
- Return veal to pan. Bring to a boil on high heat. Reduce heat to low; simmer, covered, for 1 1/2 hours, until meat is tender.
- Add beans. Simmer for a further 10 mins. Season to taste. Serve goulash topped with parsley. Accompany with crusty bread.
