Veal goulash with gravy

Ingredients for Cooking Veal Goulash with Gravy

  1. Veal 500-700 grams
  2. Onion 1 piece
  3. Carrot 1 piece
  4. Wheat flour 2 tablespoons
  5. Fresh tomatoes 2 pieces
  6. Bay leaf 3 pieces
  7. 5-8 black peppercorns
  8. Salt to taste
  9. Parsley to taste
  10. Vegetable oil to taste
  11. Water (warm) optional
  • Main ingredients: Veal, Onion, Carrot, Tomato
  • Serving 4 servings


Saucepan, kitchen knife, stewpan, cutting board, disposable paper towels, tablespoon, wooden spatula, lid.

Cooking veal goulash with gravy:

Step 1: Prepare the meat.

Veal meat should be chilled, but not frozen or frozen, and it should be thawed exclusively at room temperature, without using hot water or a microwave.
Rinse the veal, dry it with paper towels, and then cut into small pieces, in shape it can be straws or cubes.

Step 2: Prepare the onion.

Peel onions, and to make it more comfortable to work with, rinse it and a knife for cutting vegetables with cold water. Now cut the onion with feathers or medium-sized cubes.

Step 3: Prepare the carrots.

Peel the carrots, rinse thoroughly with warm water, and then cut into small cubes, thin circles or even chop it with a coarse grater. Korean carrot grater is also great.

Step 4: Prepare the tomatoes.

Rinse the tomatoes, cut the stalk and chop them with a blender, turning the tomatoes into a liquid slurry.

Step 5: Fry the meat.

Heat a little vegetable oil in a suitable pan or pan. And over high heat, fry pieces of veal, stirring occasionally. Cooking is necessary until almost all of the meat juice has boiled away.

Step 6: Add the carrots and onions.

In a pot or skillet for meat, add previously prepared carrots and onions. Stir everything, reduce the heat from strong to medium, cover and simmer for 10 minutes. At the same time, you need to open the lid a couple of times, and mix the contents of the pan so that nothing burns.
After pour in chopped tomatoes to vegetables with meat, mix everything well and cook more 7-10 minutes.

Step 7: Prepare the flour.

In a dry frying pan, fry the wheat flour until golden brown, then remove everything from the heat, dilute the flour with warm water and mix well to prevent lumps. You need to add so much water so that the consistency of the flour mass resembles liquid sour cream.

Step 8: Bring veal goulash with gravy to full readiness.

Pour the meat and vegetables with warm water so that the liquid completely covers the contents of the pan or deep pan. Add salt to the goulash, mix, cover everything and cook for 20-30 minutes over low heat. Occasionally, meat with onions and carrots need to be mixed.
Per 10-15 minutes before cooking, pour the flour diluted with water into the goulash. Add spices: pepper and bay leaf. Mix well and continue to simmer until fully cooked.

Step 9: Serve the veal goulash with gravy.

Serve veal goulash with gravy immediately after cooking, sprinkle it abundantly with fresh parsley and supplement with a side dish of rice or pasta, potatoes, buckwheat porridge. So you get a full, satisfying meat dish, the aroma of which immediately all the family members will come running, and you do not need to call anyone.
Enjoy your meal!

Recipe Tips:

- Instead of chopped tomatoes, you can add tomato paste to goulash, for this amount of ingredients it will need only about 2 tablespoons.

- As spices in veal goulash with gravy, you can use adjika or hot red pepper. Such seasonings will please fans more sharply.