A goulash recipe from Hungarian-born Vili Milisits.
Serves 4
Ingredients:
500g veal, diced
100g onion, diced
100g red capsicum, diced
100g potatoes, diced
Pinch salt
1/2 tsp pepper (approx.)
2 tsp paprika (approx.)
1 tbsp chilli sauce
1/4 tsp fresh chilli, chopped (optional)
2 tbsp olive oil
Chicken stock or water (500ml — 1L)
2 heaped tsp cornflour for thickening
Puff pastry
Method:
Heat the oil and add the chopped chilli. Sweat the onion, capsicum and potato.
Take out of the pan and reserve.
Heat a little more oil in the pan and seal the diced veal. (Do not overcook)
Add the paprika, chilli sauce, some stock or water and return the vegetables to the pan.
Bring to the boil. Mix cornflour with 1 tbsp water and stir into meat mixture.
Cook for 2 minutes to thicken.
Adjust the seasoning to taste.
Cook for 1 — 1 1/2 hours.
To Make Pastry Lids:
Place squares of puff pastry onto baking tray covered with non-stick baking paper.
Bake at 180c for 5 or 6 minutes until golden and puffed up.
NOTE — If preparing for a pie, thicken a little more so it will hold in the pie.
For pasta or rice accompaniment, use a pouring/napping consistency.
Wine Suggestion: Cabernet Sauvignon
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