Title: Veal Goulash
Categories: Hungarian Veal Ceideburg
Yield: 1 Servings

500	g	Veal, cut into 2 cm cubes
1		Onion, finely chopped
1	tb	Oil
1	tb	Paprika

Heat the oil in large saucepan and fry the onion gently until golden. Sprinkle on the paprika and when this is bubbling add the meat and stir to coat it. Reduce the heat to low, cover the pot, and braise slowly for about 45 minutes to 1 hour or until very tender. Add salt to taste and check to see whether a little more paprika is needed. Cool for a few minutes longer and serve with knockrl [Spaetzle S.C.] or rice.

From "Mother Magyar" by Meryl Constance, Sydney Morning Herald, 12/8/92.

Posted by Stephen Ceideberg; February 18 1993.

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