Ingredients:
1 lb veal (shank or shoulder)
2 tbsp vegetable oil
Sea salt and ginger
1 1/2 cups beef or chicken stock
1 clove garlic (optional)
1 tbsp apple juice
Method:
-
Heat oil in skillet.
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Cut veal into 1-inch pieces.
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Season with sea salt and ginger.
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Dip into flour to coat each piece
thoroughly.
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Brown veal in the hot oil.
-
When well browned, add the stock and
garlic.
-
Cover and cook slowly until veal is
tender, about 1 hour.
-
(This gracious goulash can be
successfully baked in the oven at 325oF about 1 hour).
-
When meat is tender, remove garlic.
-
Add apple juice.
-
If desired, thicken gravy by adding a
mixture of 1 tablespoon soy flour and 2 tablespoons water.
-
Cook a few minute more.
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