Best 5 Veal Mushroom And Red Pepper Goulash Recipes

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If you're looking for a comforting and flavorful dish that's perfect for a special occasion or a cozy night in, look no further than veal mushroom and red pepper goulash. This classic Hungarian stew is made with tender veal, hearty mushrooms, vibrant red peppers, and a rich, paprika-infused sauce. Served over creamy polenta or egg noodles, this dish is sure to warm your soul and delight your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL OR LAMB PAPRIKASH



Veal or Lamb Paprikash image

Provided by Rachael Ray : Food Network

Time 3h30m

Yield : 4 servings, plus leftovers

Number Of Ingredients 17

2 1/2 pounds veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 pounds lamb shoulder or boned leg meat, cut into bite-size cubes
Salt and freshly ground pepper
All-purpose flour, for dredging
EVOO, for drizzling
6 tablespoons butter, cut into pieces
3 onions, chopped
3 tablespoons plus 1 teaspoon good-quality sweet paprika
1 1/2 teaspoons ground cumin
2 to 3 large cloves garlic, crushed
2 large fresh bay leaves
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 large heirloom or organic tomato, chopped
1 1/2 cups chicken stock (if using veal) or beef stock (if using lamb)
1 1/2 cups dry white wine (if using veal) or dry red wine (if using lamb)
1 cup creme fraiche, plus a few dollops for garnish
1/2 cup drained caperberries, for garnish, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour. Heat a drizzle of EVOO in a large Dutch oven over medium-high heat. Add the meat in batches and cook until deep brown all over. Transfer to a plate.
  • Add another drizzle of EVOO to the pot and reduce the heat to medium. Add the butter and let it melt into the oil. Add the onions and cook until very tender, 15 to 20 minutes. Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes. Add the stock and wine then return the meat to the pot. Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours.
  • Remove the meat to a platter and cover with foil. Using an immersion blender, puree the sauce in the pot. Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes. Return the meat to the pot. (If you are not serving immediately, cool the stew and then refrigerate until ready to use. Reheat in a moderate oven or over a medium flame.) Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor.
  • For garnish, fry the caperberries in a little EVOO until crisp. Top the stew with a few dollops of creme fraiche and the fried caperberries. (The green, red and white colors signify the Hungarian flag.)
  • Any leftover stew is great for lunch or with poached eggs.

VEAL, MUSHROOM, AND RED PEPPER GOULASH



Veal, Mushroom, and Red Pepper Goulash image

Categories     Soup/Stew     Mushroom     Vegetable     Low Fat     Dinner     Meat     Veal     Spice     Bell Pepper     Fall     Winter     Potluck     Simmer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1/2 oz dried mushrooms
2 1/2 cups hot water
1 1/4 lb boneless veal shoulder, cut into 1-inch cubes
3 teaspoons olive oil
1 large onion, halved and sliced lengthwise 1/4 inch thick
2 large garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1 tablespoon sweet Hungarian paprika
1 teaspoon tomato paste
2 red bell peppers
1 lb fresh cremini mushrooms, trimmed and halved (quartered if large)

Steps:

  • Soak dried mushrooms in hot water until softened, about 30 minutes.
  • Remove mushrooms from liquid, reserving it, and rinse mushrooms. Squeeze out excess moisture and coarsely chop. Pour reserved liquid through a paper towel-lined sieve into a bowl to remove grit. Return mushrooms to liquid.
  • Pat veal dry and season with salt and pepper. Heat 1 teaspoon oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then brown veal in batches. Transfer as browned to a bowl.
  • Add 1 teaspoon oil and onion to pot and cook over moderately low heat, stirring frequently, until softened. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in flour and paprika and cook, stirring, 1 minute. Whisk in soaked mushrooms with liquid, scraping up any brown bits, and tomato paste, then bring to a simmer, whisking. Add veal with any juices.
  • Cover and simmer over low heat until veal is tender, about 1 1/4 hours.
  • While meat is simmering, lay peppers on their sides on racks of gas burners and turn flames on high. Roast peppers, turning with tongs, until skins are blistered and blackened in spots, 4 to 5 minutes. (Or cut sides from peppers, discarding seeds and stems, and broil, skin sides up, on rack of a broiler pan about 2 inches from heat.)
  • Transfer peppers to a bowl, cover, and cool. Peel and seed peppers and cut into 1-inch pieces.
  • Heat remaining teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring occasionally, until browned and tender, 6 to 8 minutes. Stir into stew with bell peppers and salt and pepper to taste and gently simmer goulash 10 minutes to blend flavors.
  • Serve over noodles.

VEAL WITH MUSHROOMS AND PEPPERS



Veal with Mushrooms and Peppers image

Provided by Deborah Briggs

Yield Serves 4

Number Of Ingredients 12

4 tablespoons olive oil
1 pound veal stew meat, cut into 1-inch cubes
All purpose flour
12 large mushrooms, quartered
1 large red bell pepper, sliced
1 tablespoon dried oregano, crumbled
1/2 teaspoon ground allspice
1/4 teaspoon dried crushed red pepper
3/4 cup dry Marsala wine
3 large garlic cloves, minced
1/2 cup low-salt chicken broth
Steamed white rice

Steps:

  • Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Sauté until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil. Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.

VEAL AND PEPPER GOULASH



Veal and pepper Goulash image

A delicious, simple to make, hungarian goulash, packed with peppers, tomatos, and paprika. Perfect for serving with pasta. Can be made with beef or chicken or even just veggies.

Provided by emmas29

Time 2h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C
  • Slice the veal into 2cm cubes. Cut the onion in half and then into thick slices. Remove the seeds and white bits from the peppers and cut into quite thick slices.
  • In an oven proof casserole dish melt the butter on the hob and gently fry the onions for 2-3 minutes, add the veal and continue cooking for 3-5 minutes, stirring well to ensure that the meat is sealed all over.
  • Add the peppers and paprika and continue stirring for a minute or 2 before adding the tomato juice, stock cube, bay leaf and seasoning. Bring to the boil and then take of the heat.
  • Cover and put the casserole in the oven for 1-1 1/2 hours, stirring once or twice, until the meat is so tender that it is starting to fall apart
  • Take the casserole out of the oven and put it back on the hob
  • Stir in 1 pot of yoghurt and a handful of chopped parsely....season to taste and continue cooking for another 2 minutes or so.
  • Serve over pasta... I usually use tagliatelli, but have had great success with shells as well as they hold the sauce beautifully. Here I have used bows....
  • Top with a spoonful of yoghurt and a sprinkle of chopped parsley.
  • As with chilli, this tastes even better the next day when the flavours have had time to develop. It freezes beautifully as well. I am inclined to use double the paprika and a big pinch of chili flakes on colder days!

HUNGARIAN VEAL GOULASH



Hungarian Veal Goulash image

A nice spicey Hungarian dish. Add more cayenne if you like hotter taste. Tastes even better the next day.

Provided by BoxOWine

Categories     Veal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
2 lbs veal stew meat, cut into 1 " cubes
1 large onion, thinly sliced
1 clove garlic, minced
3/4 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons Hungarian paprika
1/2 teaspoon dry mustard
1 dash red cayenne pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
hot cooked noodles

Steps:

  • Heat oil in large skillet.
  • Add veal, onion, and garlic.
  • Cook and stir until meat is brown and onion is tender.
  • Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
  • Cover, simmer 1 hour or until meat is tender.
  • Blend flour and 1/4 cup water.
  • Gradually stir into meat mixture.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Serve over noodles.

Nutrition Facts : Calories 544.5, Fat 29.4, SaturatedFat 8.3, Cholesterol 186, Sodium 1938.7, Carbohydrate 24.1, Fiber 1.2, Sugar 16.2, Protein 45.7

Tips:

  • Choose high-quality ingredients: Use fresh, flavorful ingredients to ensure the best possible results. Look for tender veal, meaty mushrooms, and ripe red peppers.
  • Brown the veal in batches: This will help to develop its flavor and prevent it from steaming. Be sure to sear the meat in a hot pan so that it gets a nice crust.
  • Use a variety of mushrooms: This will add depth and complexity to the goulash. Some good options include cremini, shiitake, and oyster mushrooms.
  • Don't overcrowd the pot: If you add too many ingredients at once, the goulash will become watery. Add the vegetables in batches and cook them until they are softened before adding the next batch.
  • Simmer the goulash for at least 1 hour: This will allow the flavors to meld and develop. You can also cook the goulash for longer if you like a more tender finished product.
  • Serve with your favorite sides: Goulash is typically served with egg noodles, mashed potatoes, or rice. You can also serve it with a side of salad or roasted vegetables.

Conclusion:

Veal, mushroom, and red pepper goulash is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a delicious goulash that will impress your family and friends.

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