Veal Goulash with Rice and Paprika
A light and nutritious dish made from veal, summer vegetables, and rice that fills us up without weighing down our stomachs. An ideal dish for slightly cooler summer days.
Details
- Preparation Time: 10 minutes
- Cooking Time: 180 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 6
Ingredients
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1 kg Meat, veal, thigh
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2 spoons Oil, olive
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2 piece Onion, raw
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1 piece Bell pepper, red, fresh
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2 spoons Spices, paprika
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0.5 teaspoons Spices, cumin, seeds
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1.5 dl Alcohol, Wine, White
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690 g Tomato, pieces - can
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3 pieces Spices, bay (leaves)
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5 dl Soup base, chicken, cube
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2 piece Tomato, red
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120 g Rice, white, long grain
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1 teaspoon Salt, table
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0.25 teaspoons Spices, pepper, black
Steps
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Wash the meat and dry it well with paper towels. Cut it into 2 to 3 cm cubes. Peel the onion, wash it, and chop it. Wash the bell pepper and tomato, clean them, and cut them into pieces.
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Preheat the oven to 130 °C. Place a large heatproof pot on the stove and heat it over medium heat. Add oil, and once it's hot, add 1/3 of the meat to the pot. Fry for 4 to 5 minutes, stirring occasionally, until the meat is browned on all sides. Transfer the browned meat to a bowl and keep it warm. Repeat this process with the remaining meat, cooking it in batches of 1/3.
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Reduce the heat. Add the onion and bell pepper to the pot. Fry for 10 minutes, stirring occasionally, until the vegetables soften. Add cumin and paprika powder, stir, and cook for a few more minutes. Pour in the wine, cover, and simmer gently for 5 minutes.
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Return the browned veal pieces to the pot. Add the pureed tomato, bay leaves, broth, and rice. Season with salt and pepper and mix well. Cover with a tight-fitting lid and place it in the oven for 2.5 hours.
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Remove the bay leaves from the goulash, divide it into bowls, and serve.
Nutrition Information (Per 100g)
- Calories: 91.73 kcal
- Fat: 2.09 g
- Saturated Fat: 0.49 g
- Carbohydrates: 7.65 g
- Sugars: 0.74 g
- Protein: 8.88 g
- Fiber: 0.78 g