Best 4 Veal Mushroom And Red Pepper Goulash Recipes
Embark on a culinary journey with our delectable Veal, Mushroom, and Red Pepper Goulash, a symphony of flavors that will tantalize your taste buds. This hearty and comforting stew, originating from the vibrant culinary traditions of Hungary, promises a delightful fusion of tender veal, earthy mushrooms, and the vibrant sweetness of red peppers.
Our recipe presents two variations to suit your preferences. The classic version stays true to the traditional Hungarian goulash, while the modern interpretation introduces a delightful twist with the addition of aromatic white wine. Both variations guarantee a rich and flavorful experience, inviting you to indulge in the warmth and depth of this iconic dish.
As you explore this article, you'll find a treasure trove of additional recipes that celebrate the versatility of goulash. Discover the simplicity of our Easy Goulash, a weeknight savior that delivers big on flavor without sacrificing convenience. For a vegetarian take on this classic, our Vegetarian Goulash showcases a medley of colorful vegetables, simmered to perfection in a rich tomato-based broth.
If you're craving a hearty and satisfying one-pot meal, our Beef Goulash with Egg Noodles is sure to satisfy. Succulent beef, tender egg noodles, and a flavorful broth come together in perfect harmony, promising a comforting and delicious experience. And for those who love their goulash with a spicy kick, our Spicy Goulash will set your taste buds ablaze with its fiery blend of spices.
Whichever recipe you choose, you're in for a culinary adventure that showcases the essence of goulash: a hearty, flavorful, and comforting dish that has captured hearts and stomachs across the globe.
VEAL WITH MUSHROOM-WINE SAUCE
A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.
Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
SWISS-STYLE VEAL AND MUSHROOMS
Do you wish dinner could be ready when you got home? It takes just 10 minutes to fix it in the morning, then the slow cooker lets you forget it while it cooks all day.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 7h15m
Yield 4
Number Of Ingredients 11
Steps:
- Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
- Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
- Stir in the cheese. Serve over the noodles. Season with the black pepper.
Nutrition Facts : Calories 651.2 calories, Carbohydrate 59.9 g, Cholesterol 227.8 mg, Fat 21.4 g, Fiber 4.9 g, Protein 53.1 g, SaturatedFat 9.5 g, Sodium 1002.6 mg, Sugar 3.8 g
VEAL WITH MUSHROOMS AND PEPPERS
Provided by Deborah Briggs
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Sauté until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil. Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.
VEAL, WILD MUSHROOMS, AND RED WINE
Steps:
- 1. Preheat the oven to 350°F.
- 2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.
- 3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.
- 4. Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.
- 5. While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.
- 6. When the veal is done, remove from the oven, add the mushrooms, and reseason with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley.
Tips:
- For the best flavor, use high-quality veal and fresh mushrooms.
- If you don't have any red bell pepper, you can substitute another type of bell pepper, such as green or yellow.
- To make the goulash more hearty, you can add some cooked rice or potatoes.
- If you like your goulash spicy, you can add some chili powder or cayenne pepper.
- Serve the goulash with a side of mashed potatoes, egg noodles, or crusty bread.
Conclusion:
Veal, mushroom, and red pepper goulash is a delicious and hearty dish that is perfect for a cold winter night. It is also a relatively easy dish to make, so it is perfect for busy weeknights. With its tender veal, flavorful mushrooms, and colorful red peppers, this goulash is sure to please everyone at the table.
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