Teleci gulas (Veal goulash)

This goulash dish is typical of the Czech Republic where unlike Hungary, flour is used to thicken the dish.

Teleci gulas (Veal goulash)

Servings:	Serves 4
Calories per serving:	731
Ready in:	1 hour 40 minutes
Prep. time:	10 minutes
Cook time:	1 hour 30 minutes
Difficulty:
Recipe author:	Chef
First published:	6th April 2013

Best recipe review Not made this 4/5 But it looks gorgeous Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 tablespoons butter
• 900g stewing veal, cubed
• 1 teaspoon salt
• Freshly ground black pepper
• 2 teaspoons caraway seeds, crushed
• 500ml hot chicken or veal stock
• ½ onion, chopped
• 1 carrot, diced
• 2 tablespoons flour
• 1 tablespoon parsley, finely chopped

Method

1. Melt the butter in a saucepan.
2. Add the veal and fry until lightly browned.
3. Season with the salt, pepper and caraway seeds.
4. Reduce the heat, cover, and cooking for a further 7 minutes.
5. Add the onion and carrot and cook for 2 minutes, stirring occasionally.
6. Add half of the stock and bring to the boil.
7. Reduce the heat, cover and allow to simmer for one hour or until the meat is tender.
8. Remove the lid, increase the heat and allow almost all of the stock to evaporate.
9. Stir in the flour and add the parsley and the remaining stock.
10. Bring to the boil and simmer for another 10 minutes.

Serving suggestions

Serve with a green salad

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