Veal goulash

Veal Goulash with Bread Pudding

Welcome to the world of intense flavors and delicious combinations! Today, I will introduce you to a classic yet vibrant recipe: veal goulash, a dish that blends tender meat with warm spices, served alongside a bread pudding that provides a perfect contrast of textures. This goulash is more than just a meal; it’s a story about culinary traditions and moments spent with loved ones around festive tables.

Preparation time: 30 minutes
Cooking time: 5 hours (in a Crock Pot)
Total time: 5 hours and 30 minutes
Servings: 6

Ingredients for Goulash:
- 500 g veal (the thigh is ideal)
- 200-300 g pork (optional, for added flavor)
- 2 large red onions
- 3-4 garlic cloves
- 2 tablespoons oil
- 1 tablespoon butter
- 1 bell pepper
- 2 carrots
- 2 stalks of celery
- 3-4 meaty tomatoes
- Salt and freshly ground pepper (to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon sweet paprika and 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Fresh parsley and celery leaves (for garnish)
- 1 heaping tablespoon tomato paste
- 1 heaping tablespoon roasted pepper paste
- 500 ml red wine (preferably a quality one)
- 200-300 ml water

Ingredients for Bread Pudding:
- Bread or plain croissants (preferably 2-3 days old, for better dryness)
- 2 eggs
- 250-300 ml milk
- Salt (to taste)
- Butter (for greasing the dish)

Preparation:

Step 1: Preparing the Ingredients
Start by thoroughly washing the veal and cutting it into cubes of about 3 cm. It’s important to have uniform pieces for even cooking. If you choose to add pork, cut it in the same manner. Finely chop the onion and crush the garlic. Slice the carrots and bell pepper, and dice the celery and tomatoes.

Step 2: Sautéing the Vegetables
In a large skillet, pour in the oil and butter and heat them over medium heat. Add the chopped onion and sauté until it becomes translucent (about 5-7 minutes). This step is crucial for developing the base flavors of the goulash. Once the onion is ready, add the spices: freshly ground pepper, cumin seeds, sweet and smoked paprika. Let the spices release their aroma for about 2-3 minutes, stirring constantly.

Step 3: Adding the Meat
To the sautéed onions and spices, add the veal and, optionally, the pork. Mix well to combine the ingredients. Let everything cook for about 5-10 minutes, until the meat changes color and lightly browns.

Step 4: Transferring to the Crock Pot
Transfer the meat and vegetable mixture to a Crock Pot. Add the carrots, celery, tomatoes, garlic, tomato paste, roasted pepper paste, wine (which you should warm slightly in the skillet), and water. Season with salt and dried thyme. Stir well with a wooden spoon to combine the ingredients.

Step 5: Cooking in the Crock Pot
Put the lid on the Crock Pot and set it to high for 5 hours. If you want to let the goulash cook overnight, set it to low for 8-10 hours. The goulash will become extremely tender and flavorful, with the meat easily falling off the bone.

Step 6: Preparing the Bread Pudding
While the goulash is cooking, you can prepare the bread pudding. Grease a heatproof dish with butter. Cut the bread or croissants into cubes and place them in the dish. In a bowl, beat the eggs with a fork, add the milk and a pinch of salt. Pour this mixture over the bread. Gently press the bread cubes with a spoon or your fingers to soak them, but don’t overdo it – we want the top to remain crispy. If you like, you can top it with melted cheese (parmesan, cheddar, or brie) for extra flavor.

Step 7: Baking the Pudding
Preheat the oven to 170°C (340°F). Place the dish with the bread pudding in the oven and bake for 20-30 minutes, until the surface is golden and the liquid is absorbed.

Serving:
Once the goulash is ready, taste and adjust the salt to your preference. Serve a generous portion of goulash alongside a slice of bread pudding. Top with sour cream and, for an extra kick, add some hot pepper. This combination will delight any food lover!

Helpful Tips:
- The goulash gains flavor if allowed to rest for a few hours or even overnight in the refrigerator. The flavors meld perfectly, and it tastes even better the next day.
- Feel free to experiment with other vegetables, such as potatoes or zucchini, to vary the recipe.
- To reduce calories, you can replace the oil with cooking spray or reduce the amount of butter.

Nutritional Benefits:
Veal goulash is rich in quality protein, vitamins, and minerals due to its nutritious ingredients. Veal is an excellent source of iron, zinc, and B vitamins, essential for a healthy metabolism. Carrots and tomatoes add vitamins A and C, while parsley provides antioxidants.

Frequently Asked Questions:
1. Can I use another type of meat?
Yes, you can use pork or lamb, but veal offers an authentic taste and tender texture.

2. Is this recipe suitable for freezing?
Yes, the goulash freezes very well. Let it cool completely before placing it in airtight containers.

3. What drinks pair well with goulash?
A dry red wine is the classic choice, but a light beer or a cold lemonade can also be excellent options.

I hope this veal goulash with bread pudding recipe brings joy and flavor to your kitchen. May your meals be filled with love and goodness!

 Ingredients: For goulash: 500 g veal (I used the thigh) 200-300 g pork shoulder 2 red onions 3-4 cloves of garlic 2 tablespoons oil 1 tablespoon butter 1 bell pepper 2 carrots 2 celery stalks 3-4 meaty tomatoes Salt and freshly ground pepper 1 teaspoon cumin seeds sweet paprika and smoked paprika 1 teaspoon dried thyme Fresh parsley and celery leaves 1 full tablespoon tomato paste and pepper paste 500 ml red wine and 200-300 ml water For bread/croissant pudding: Simple bread or croissants 2-3 days old 2 eggs 250-300 ml milk Salt to taste oil for greasing the dish For serving: hot pepper sour cream (optional)

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