Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Lard, corn oil, or butter
4 c Halved and sliced onion,
-ab. 1 pound
4 lb Boneless veal or pork, cut
-into 2 inch pieces
1-3 Tab. paprika (see note)
2 tb Finely chopped garlic
Salt and freshly ground
-pepper
2 tb Flour
2 1/2 c Fresh or canned chicken
-broth
1 1/2 c Cored, seeded green peppers
-cut into 1 inch strips
1 c Sour cream at room temp.
-(optional)
Preheat oven to 350 degrees.

Heat the lard in a Dutch oven or deep, heavy saucepan and add the
onion. Cook, stirring, until wilted. Add the veal and stir. Cook,
stirring often, until the veal looses its red color. Sprinkle with
the paprika and stir. Cook for 5 minutes and sprinkle with garlic,
salt and pepper to taste. Stir briefly and sprinkle with flour. Stir
to coat the pieces of meat and add the chicken broth. Bring to a
boil. Cover with round of wax paper and put the lid on. Place in the
oven and bake from 1 1/2 - 2 hours. Cooking time will depend on the
quality of the veal. Best quality veal cooks more rapidly than that
of a lesser quality. Pork cooks very quickly. Meanwhile, drop the
green pepper strips into boiling water and blanch for ab. 15 seconds.
Drain immediately and set aside. Thirty minutes before the stew is
fully cooked, sprinkle with the pepper strips. Continue cooking until
veal is tender. If desired, add the sour cream. preferably, it should
be beaten with a whisk before adding and stirred in gradually. Serve
the stew, if desired, with spaetzli. Yield: 8 or more servings
HUNGARIAN VEAL GOULASH

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