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Veal, Mushroom, and Red Pepper Goulah
Ingredients
- 3 oz. crimini mushrooms or white button mushrooms
- 1.5 lbs. veal stew meat, cut into 1" cubes
- 1 tbsp olive oil
- 1 large onion, coarsely chopped
- 2 large garlic cloves, minced
- 1 tbsp. flour
- 1 heaped tbsp. sweet Hungarian paprika
- 1 1/2 cups beef boullion
- 1 tbsp. tomato paste
- 2 red bell peppers, seeded and sliced
Instructions
- Season veal with salt and pepper. Heat 1/2 the oil in a heavy Dutch oven or Le Crueset until hot but not smoking. Brown veal in batches.
- Heat the remaining oil in same pan and saute the onion until softened. Add garlic and cook for a minute. Stir in flour and paprika and cook, stirring, another minute.
- Add boullion and scrape the bottom to disloge any brown bits. Add tomato paste and bring to a boil, whisking until smooth.
- Add veal and simmer until tender, 1 1/2 hours. Add peppers and season again, then cook for 15 minutes to blend the flavors.
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