Vienna Veal Gulyas
Servings: 10
Ingredients
- 2 ¾ pound veal shanks- trimmed and cut in 2-inch cubes
- 5 tablespoons canola oil
- 2 cups finely diced onions
- 5 tablespoons hungarian paprika
- 3 cups hot water
- 1 ½ tablespoons chicken base or bouillon
- ½ teaspoon tabasco
- 1 teaspoon worcestershire sauce
- 1 garlic minced
- 1 teaspoon sea salt
- 1 teaspoon finely chopped caraway seeds
- ½ cup cold water
- 2 tablespoons cornstarch
- ⅓ cup heavy cream
Instructions
- In a heavy bottom soup pot, heat oil and add onion; saute 2-3 minutes or until browned.
- Add veal cubes and saute quickly, stirring until lightly browned.
- Add paprika and stir quickly so as not to burn, add water and chicken base; mix well.
- Add tabasco, garlic, worcestershire sauce, caraway seed.
- Cover and simmer for 1 hour.
- Mix cold water with cornstarch, whisk into pot, bring to simmer for 10 minutes.
- Stir in heavy cream and remove from heat.
- Serve.