Veal Goulash

• 2 lb. lean veal shoulder
• 1 lb. yellow onions, minced
• 2 Tbsp. olive oil
• 1/4 c. Hungarian paprika
• 2 c. veal or chicken stock
• 1 1/2 tsp. caraway seed
• 1/2 tsp. marjoram
• 1 bay leaf
• 2 cloves garlic, finely minced
• salt and pepper to taste
• 1 Tbsp. cornstarch
• 1/2 c. sour cream

1. Trim veal and cut into large cubes.
2. Saute onions in olive oil until clear; add veal and saute.
3. Add paprika and veal stock and stir until blended.
4. Add herbs and garlic to veal mixture and add salt and pepper to taste.
5. Simmer until tender, approximately 45 minutes to 1 hour.
6. Before serving, blend cornstarch with sour cream and add to goulash.
7. Top each serving with a dollop of sour cream and sprinkle with paprika.
8. Can be served with spaetzel or on mashed potatoes or rice.
9. Fantastic!

lean veal shoulder, yellow onions, olive oil, paprika, veal, caraway seed, marjoram, bay leaf, garlic, salt, cornstarch, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810648 (may not work)