Goulash

Ingredients

• 25 g Butter
• 250 g Chopped Onions
• 2 Large Chopped Garlic Cloves
• 100 ml Dry White Wine
• 1½ tbsp Wheat Flour
• 300 ml Beef Broth
• 2 tbsp Paprika
• 1 tsp Dried Fresh Thyme
• 800 g Lean Veal (cubed)
• 200 g Reduced Fat Cream Cheese
• ½ tsp Coarse Salt

Garnish

• 1 Handful Fresh Chopped Parsley

Additions

• 1½ kg Cooked Potatoes

Method

Step 1

Melt the butter on a high heat in a sauté pan, without burning.

Step 2

Sweat onions and garlic for approximately 1 min.

Step 3

Add white wine and boil on a high heat for approximately 2 minutes or until the wine has boiled away. Sprinkle in wheat flour while stirring.

Step 4

Add paprika, thyme and boil the mixture.

Step 5

Stir in the meat and cook the dish on a low heat, with the lid on for approximately 1½ hours or until the meat is tender. Stir occasionally.

Step 6

Stir in cheese and season with salt and pepper. Taste and serve the goulash with chopped parsley and potatoes.