- 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
- 1 Handful Fresh Chopped Parsley
- 1½ kg Cooked Potatoes
Melt the butter on a high heat in a sauté pan, without burning.
Sweat onions and garlic for approximately 1 min.
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.
Add paprika, thyme and boil the mixture.
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.
Stir in cheese and season with salt and pepper. Taste and serve the goulash with chopped parsley and potatoes.