Creamy veal goulash
with Gran Cucina for Cooking
Ingredients
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for 4 people
- 2 medium potatoes
- Veal shank 320 g
- Onions 160 g
- Sweet paprika 4 g
- One pinch fennel seeds
- Cloves of garlic 4
- Tomato paste 32 g
- Water 240 g
- 1 tbsp wine vinegar
- Thyme 1 hold
- Laurel 4 leaves
- Flour 4 tsp
- Meat broth 1,8 L
- Long red peppers 180 g
- Marjoram 1 pinch
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Gran Cucina for cooking 120 g
- Smoked paprika to taste
Preparation
- 4 people
- Medium level
- 120 min
- Clean the potatoes and cut them into cubes. Cut the meat into 1.5 cm cubes. Clean the onions and chop them.
- In a large saucepan, brown the onion, add the meat, season with paprika, fennel seeds, garlic cloves and tomato paste diluted in a little hot water. Brown well, blend with vinegar and the remaining water. Season with salt and, if desired, add thyme and bay leaf. Cook over low heat covered for 80 minutes.
- Sprinkle the stew with flour, mix well and add the hot broth. Cook for another 50 minutes.
- Add the potatoes and cook for another 15 minutes. Season with salt.
- Separare carne e patate dalla salsa. Frullare finemente la salsa e porre sul fuoco a restringere ulteriori 10 minuti (dovrà risultare bella densa e cremosa).
- Salare la Gran Cucina e aggiungervi un mezzo cucchiaino di paprika affumicata e mescolare bene. Montare leggermente.
- Servire la carne e i cubetti di patate sulla crema di gulash. Infine, guarnire con Gran Cucina alla paprika.
