Hungarian Goulash

Oxmoor House
6 servings


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1/2 cup all-purpose flour
1 tablespoon paprika
1 1/2 teaspoons salt
2 pounds boneless veal cutlets, cut into 1-inch cubes
3 tablespoons bacon drippings
1 small onion, finely chopped
1 clove garlic, chopped
1 cup hot water
Hot cooked noodles
Fresh parsley sprigs


Combine flour, paprika, and salt in a large bowl; mix well. Dredge veal in flour; coat well. Brown veal in drippings in a large skillet. Add onion, garlic, and water. Cover; simmer 45 minutes or until veal is tender.

Serve over noodles; garnish with parsley.

Created date

February 2010