Hungarian Goulash

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
  2. Serve over noodles; garnish with parsley.
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