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Fantastic Veal Goulash Lena

Updated: Mar 23

  • This goulash is made with young beef and very few ingredients, mostly those we all have at home. It is very tasty and easy to make and does not cost much! There are also those who do not consume pork, but this recipe is the right thing for them. You can combine it with boiled potatoes, some good pasta (penne, rigatoni, macaroni), or polenta. I believe you will enjoy every bite because the meat is as soft as the soul. It is important to follow all the instructions in the recipe, and you will get a fantastic meal. Read the entire recipe to the end. Follow recipe.

Ingredients: simple, total time 180: min. 6 servings
  • 830 g of young beef

  • 2 large onions

  • 1/2 flat teaspoon ground hot pepper

  • 2 teaspoons of ground red pepper

  • 1 Tablespoon of tomato concentrate mixed with 100 ml of water

  • 200 ml tomato paste

  • 1 flat teaspoon and 1/2 salt

  • 1 flat teaspoon pepper

  • 2 teaspoons dry spice /Vegeta or Biozačin

  • 2 bay leaves

  • 100 ml of oil or 2–3 Tablespoons of lard

  • 1 medium saucepan and lid

  • pinch of soda bicarbonate as you desire

  1. Cut one half of the meat into smaller cubes and some long pieces into slightly larger pieces, finely chop the onion.

  2. Take a deep medium saucepan and combine the onions and immediately put the oil and stir, turn on the heat and set it to medium-moderate.

  3. Simmer the onion, stirring occasionally, for about 10–15 minutes, until it softens well and becomes glassy. (Be sure to cover the pot while you work! Do not add water under any circumstances while the onion is stewing! You will certainly add chopped meat, which will release some liquid.)

  4. Then add the dry seasoning to Vegeta/dry spice and the diced meat, stir and combine the ingredients well.

  5. Let it simmer for about 45 minutes. The meat should release liquid, and the onion should blend in with the ingredients, so to speak, so that it cannot be seen :).

  6. When everything is combined properly, add hot pepper, red sweet pepper and bay leaf, mix everything well, cover again. Let it simmer for about 20 minutes.

  7. You will see that all the ingredients have come together very well. Then mix the tomato concentrate with a little water, add the rest of the tomato paste to the cup, mix everything well, then add it to the saucepan, mix well and cover. (If the tomato in your cup was thick, add a little water freely). Then reduce the heat, cook for the next 1 hour and 20 minutes, stirring occasionally and adding a little water.

  8. During cooking, the sauce should become redder and thicker, and the meat should soften well, add salt, pepper at the end according to your taste and mix well.

  9. When the dish is ready, wait a while for it to cool down a bit, then serve it with some wonderful pasta, boiled potatoes, polenta. Serve and sprinkle with some Parmesan, and it will be even tastier.

Buon appetito!

NOTE: Make sure you choose a nice piece of meat and that it is of good quality, and if it is not tough: Luckily, I have a good butcher in Trieste who always separates a nice piece of meat for me. Of course, this also affects the taste of this dish. In this cooking, I may have added about up to 250 ml of water in total, it all depends on how thick you like this dish, it must always be covered while cooking this dish. It is important. In case you have poured too much water, don't worry, remove the lid and let it cook for a while without it until it reaches exactly the density you imagined. Don't forget to stir it while it's cooking, especially when you pour in the tomatoes because it can burn you if you forget, of course the heat must be reduced to a minimum! This goulash must be saltier because if you combine it with pasta or potato or polenta, it will be ideal! If you want to digest this dish well, and if you have stomach problems, add a pinch of baking soda at the end. I believe you will enjoy this dish!

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