Veal Goulash

August 24, 2018

Goulash is the go-to stew of central and eastern Europe, a simple dish of meat cooked slowly with heaps of brick-red Hungarian sweet paprika as the main seasoning. The recipe differs slightly from country to country, and it is usually made with beef. But for a touch of luxury veal is often used, and this is the version we really like. Veal if carefully sourced is a wonderful meat, milder in flavour and more tender than beef. We recommend our friends at Ginger Pig butcher in Borough Market for the very best veal, and this is one of the most delicious things you can do with it. Goulash goes really well with buttered tagliatelle-type noodles, but rice or potatoes are good too.


1In a heavy pan, melt the butter and saute the onion and garlic for 15 minutes or so until golden and soft.

2Next add the paprika and caraway seeds and cook for another minute before adding the veal, the wine and the stock.

3Season with salt and pepper, cover and cook on a low heat until the veal is tender, around 90 minutes.

4Next, stir in the creme fraiche, and on a low heat cook the goulash for another five minutes, until the creme fraiche has amalgamated completely.

5Garnish the goulash with a swirl of creme fraiche and a good handful of chopped flat leaf parsley, and serve.


500g Veal shoulder, diced

2tbs Butter

1 large onion, minced

4 cloves garlic, minced

3tbs Sweet Hungarian Paprika

1tsp Caraway seed

Glass of white wine

Chicken/veg stock

100ml Creme Fraiche