Friday, October 1, 2010

Veal Goulash with Nutty Rice

Veal Goulash

1 kg stewing veal ( but I use leg steaks but don't let it simmer for long )
60 g butter ( optional )
3 tbspn oil
1 clove garlic
2 medium onions, diced
250 g mushrooms, sliced
1 tbspn paprika
1/4 tsp thyme
seasonings to taste
1/3 cup tomato paste
2 cups water
2 chicken/vege stock cubes
200 ml carton sour cream

I make half this quantity for a family of 4

Remove fat and gristle from meat, and cut into strips.
Heat butter and oil in pan, add meat in portions and cook quickly til golden brown. Remove from pan, and set aside.
Saute onion, (celery and capsicum too, if desired) till onion is tender.
Add sliced mushrooms, tomato paste, paprika and thyme, saute 2 minutes.
Return meat to pan.
Add water, crumbled stock cubes,tomato paste, seasonsings and stir till combined.
Bring to boil, reduce heat, simmer covered one hour or til veal is tender.
Just before serving, stir in sour cream, heat through gently.

Can stir this through cooked pasta too, or serve with the following recipe:

Nutty Rice ( even staunch refusers of brown rice gobble this up!!)

2 tbsp olive oil
1 large onion, chopped
50 g pine nuts
1 1/2 cupful long grain brown rice
1 1/2 cupfuls vege stock or water
1/2 tsp thyme
1 bayleaf

Heat oil in heavy saucepan, saute onion, till soft.
Add pine nuts and cook til they are lightly browned also.

Add the rice, stirring well until the grains are well coated with oil.
Add the stock, bring to the boil and then add the thyme and bayleaf.

Cover pan and simmer til rice is tender ( approx 45 minutes) and all stock is absorbed.
Season if desired.

Add 1.4 tsp cumin or tumeric towards end of cooking.

Leave to cool, then add beansprouts and serve as a cold salad.

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