| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | English | Sainsbury4, Sainsbury’s | 4 | servings |
INGREDIENTS
| 1 | tb | Sunflower oil |
| 1 | lb | English cubed braising veal |
| 8 | oz | Baby onions; halved |
| 2 | lg | Carrots; thickly sliced |
| 1 | tb | Paprika |
| 2 | tb | Plain flour |
| 1/2 | pt | Beef stock |
| 1/4 | pt | White wine |
| 1 | tb | Freshly chopped parsley |
| Soured cream to serve |
INSTRUCTIONS
1. Preheat the oven to 160°C/325°F/Gas Mark 3. 2. Heat the oil in a flameproof casserole dish. Add the veal and fry until browned on all sides. Stir in the onions and carrots and cook for a further 3 minutes. 3. Add the paprika and flour and stir continuously until blended. Pour in the stock and wine. Bring to the boil, then cover and bake in the preheated oven for 2 1/4 hours until the veal is very tender. Stirring occasionally, top up with more stock or boiling water if necessary. To serve sprinkle with parsley and serve with soured cream and boiled rice. Converted by MC_Buster. NOTES : A tasty lower in fat alternative to the traditional goulash Converted by MM_Buster v2.0l.
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