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Veal Goulash - Gulasch di Vitello

(Serves 4 to 6)
This is a beautiful stew from the Trentino-Alto Adige region in northern Italy.  I like to serve the goulash with spaetzle, which is a traditional pasta from that region, but it also goes well with boiled potatoes, gnocchi or rice. The stew lends itself to any number of variations, such as adding green beans or lima beans instead of the peas, or adding wedges of potatoes, turnips or carrots after the meat has cooked for about an hour.
Ingredients:

3 springs of fresh parsley
2-3 sprig of fresh thyme
2-inch strip of lemon zest
3 tablespoons unsalted butter
2 to 2-1/2 pounds of boneless veal stew, cut into 1-inch pieces
Salt and pepper
1 medium onion, finely chopped
2 tablespoons flour
2 cups low-salt chicken broth
1/4 cup heavy cream
1 cup frozen peas, partially thawed

Directions:

Tie together the parsley, thyme and lemon zest with kitchen twine; set it aside.

In a large Dutch oven or stockpot, melt the butter over medium heat. Season the veal pieces well with salt and pepper.  Add enough of the veal to fit comfortably in a single layer in the pot. Cook until well browned on all sides, about 10 minutes. Transfer the browned veal to a plate and repeat with the remaining meat. 

Return all the veal to the pot and add the chopped onion.  Cook for 3-4 minutes, stirring often. Stir in the flour and continue cooking for about 2 minutes or until the flour is browned.

Add the broth and the bundle of herbs.  Bring to a simmer and then reduce the heat to low. Cover and cook, stirring occasionally, until the meat is tender, about 1-1/2 hours.

Remove the herb bundle.  Add the cream and peas and simmer uncovered until slightly thickened, about 5 minutes. Taste and season with additional salt and pepper if necessary.  Serve.
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ITALIAN MEAT RECIPES > VEAL GOULASH
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