Veal Goulash With Beans

• 1 2/3 lbs veal or beef stew meat, cubed
• 2 tbsp flour, seasoned with salt and pepper
• 2 tbsp butter
• 2 tbsp oil
• 2 None onions, chopped
• 1 None red pepper, seeded and chopped
• 1 can (11 oz) condensed tomato soup
• 1/2 tbsp sweet paprika
• 1 tsp sugar
• 1 can (15 oz) butter beans, drained and rinsed
• None None Chopped parsley, crusty bread, to serve

1. Lightly dust veal in seasoned flour, shaking off excess.
2. Heat butter and 1 tbsp of the oil in a Dutch oven on high heat. Brown meat in 3 batches for 2-3 mins each. Transfer to a plate.
3. Heat remaining 1 tbsp oil in same pan on high heat. Saute onion and pepper for 3-4 mins, until tender. Stir in soup, 1/2 cup water, paprika and sugar.
4. Return veal to pan. Bring to a boil on high heat. Reduce heat to low; simmer, covered, for 1 1/2 hours, until meat is tender.
5. Add beans. Simmer for a further 10 mins. Season to taste. Serve goulash topped with parsley. Accompany with crusty bread.

veal, flour, butter, oil, onions, red pepper, tomato soup, sweet paprika, sugar, butter beans, parsley

Taken from recipes-plus.com/api/v2.0/recipes/30857 (may not work)