VEAL GOULASH
| 1 kg boneless lean veal, cut into 3cm cubes | salt to taste and generous grindings of black pepper |
| 3 large onions, finely chopped | 1 tin canned tomatoes, mashed |
| 2 cloves garlic, minced | ½ cup of water |
| 4 tablespoons olive oil | |
| 4 tablespoons paprika, (sweet or hot, or a combination of the two, depending on taste) | |
Heat oil in a large heavy pan and gently cook onions for at least ten minutes, stirring often until they have greatly reduced and darkened in colour. Add garlic and continue to cook for five minutes. Add chopped veal and increase heat, browning veal all over.
Stir in the paprika, salt and pepper and fry for a few more minutes until the spices and meat mixtures have combined well.
Add the tomatoes and water, bring to the boil, cover and simmer gently for at least one hour, then uncover and cook a further half hour.
The goulash will improve greatly if left for a few hours and then re-heated.
Serve with potato dumplings (or gnocchi) and a green vegetable.