Veal Goulash

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Executive Chef
Jun 3, 2004
Veal Goulash

2 lb. Veal leg
1 lb. fine egg noodles
3 Roma Tomatoes
3 large Onions
1 green Bell Pepper
1 oz. Capers (with liquid)
4 Tbsp. Butter
1 Tbsp. Paprika
1 cup Sour Cream
Salt & Pepper to taste


Start heating pot of water for noodles.

Remove stem and seeds from pepper and peel onions. Chop into small pieces.

Remove meat from bone and chop into very small pieces.

In a large heavy bottom pot, melt butter over medium heat. When hot, add onion and saute until golden brown. Add the veal, salt, pepper, and paprika and continue cooking until meat browns, stirring occasionally to prevent sticking and burning.

When meat is browned, add tomato, green pepper, and two tablespoons of water. Cover and simmer for 45 minutes, adding a bit of water from time to time as necessary.

After 45 minutes, add capers and liquid and sour cream and cook. Simmer for three or four minutes more. Turn off heat and cover.

Cook noodles according to package directions. Drain and place on large platter or in large serving bowl.

Pour goulash over noodles and serve.
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