Chef: Larger images for small media devices

2026-01-30T13:21:26Z

Larger images for small media devices

New page

{{#seo:
|title=Teleci gulas (Veal goulash), Czech recipe
|titlemode=replace
|keywords=#stock #flour #simmer #butter #onion #boil #carawayseeds #veal #parsley #carrot #diced
|hashtagrev=032020
|description=This goulash dish is typical of the Czech Republic where unlike Hungary, flour is used to thicken the dish
}}

This [[Goulash|goulash]] dish is typical of the Czech Republic where unlike Hungary, [[Flour|flour]] is used to thicken the dish.
{{recipesummary
|TotalCalories = 2926
|PortionCalories = 731
|DatePublished=6th April 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour 40 minutes
|PrepTime = 10 minutes
|CookTime = 1 hour 30 minutes
|Image = [[Image:Teleci gulas (Veal goulash) recipe.jpg|middle|none|alt=Electus]]

}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Not made this''

4/5

But it looks gorgeous

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>

{{RecipeIngredients
| 4 tablespoons [[Butter|butter]]
| 900g [[Stewing|stewing]] [[Veal|veal]], cubed
| 1 teaspoon [[Salt|salt]]
| [[Freshly ground black pepper]]
| 2 teaspoons [[Caraway seeds|caraway seeds]], crushed
| 500ml hot [[Chicken|chicken]] or [[Veal stock|veal stock]]
| ½ [[Onion|onion]], chopped
| 1 [[Carrot|carrot]], [[Diced|diced]]
| 2 tablespoons [[Flour|flour]]
| 1 tablespoon [[Parsley|parsley]], finely chopped
}}
===Method===

{{RecipeMethod
| Melt the [[Butter|butter]] in a saucepan.
| Add the [[Veal|veal]] and [[Fry|fry]] until lightly [[Browned|browned]].
| Season with the [[Salt|salt]], [[Pepper|pepper]] and [[Caraway seeds|caraway seeds]].
| Reduce the heat, cover, and cooking for a further 7 minutes.
| Add the [[Onion|onion]] and [[Carrot|carrot]] and cook for 2 minutes, stirring occasionally.
| Add half of the [[Stock|stock]] and bring to the [[Boil|boil]].
| Reduce the heat, cover and allow to [[Simmer|simmer]] for one hour or until the [[Meat|meat]] is tender.
| Remove the lid, increase the heat and allow almost all of the [[Stock|stock]] to evaporate.
| Stir in the [[Flour|flour]] and add the [[Parsley|parsley]] and the remaining [[Stock|stock]].
| Bring to the [[Boil|boil]] and [[Simmer|simmer]] for another 10 minutes.
}}
===Serving suggestions===
Serve with a [[Green salad|green salad]]
{{RecipeLine}}
[[Category:Recipes|Veal goulash]]
[[Category:Czech recipes|Veal goulash]]
[[Category:Main courses|Veal goulash]]
[[Category:Meat recipes|Veal goulash]]
[[Category:Veal recipes|Veal goulash]]
[[Category:Stews and casseroles|Veal goulash]]
[[Category:Pan fried]][[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/stock|#stock]] [[Special:Search/flour|#flour]] [[Special:Search/simmer|#simmer]] [[Special:Search/butter|#butter]] [[Special:Search/onion|#onion]] [[Special:Search/boil|#boil]] [[Special:Search/carawayseeds|#carawayseeds]] [[Special:Search/veal|#veal]] [[Special:Search/parsley|#parsley]] [[Special:Search/carrot|#carrot]] [[Special:Search/diced|#diced]]
</code>

Teleci gulas (Veal goulash) - Revision history

Chef: Larger images for small media devices