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Catholic Recipe: Veal Goulash

    INGREDIENTS

  • 2 pounds boneless meal
  • 4 Tablespoons butter or margarine
  • 1 cup sliced mushrooms
  • 2 medium onions, peeled and sliced
  • 3 Tablespoons flour
  • 1 cup water
  • 1 cup white wine
  • 1 can (6 ounces) tomato paste
  • 1-1/2 teaspoons salt
  • 2 teaspoons paprika
  • 1 cup dairy sour cream
  • Details

  • Serves: 6
  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Austria

Many books give St. Leopold merely the barest of listings in the calendar of saints. Actually, he was a noble Austrian prince who turned down the crown, preferring to live a life of simple sanctity. The people of his homeland keep his anniversary as a gala harvest feast day, giving thanks to him for food and for the new wine, first sampled on this date. On the menu for November 15: sausages and veal goulash, accompanied by a big bowlful of little dumplings called Nöckerln.

Although his feast is no longer on the General Roman Calendar, you can bring St. Leopold out of the mists of obscurity by serving this hearty dish on his anniversary.

DIRECTIONS

Cut veal into 1-inch cubes. Melt butter or margarine in skillet; add veal, mushrooms, and onions. Cook until onions are yellow and veal is very lightly browned on all sides. Sprinkle with flour; blend well. Add water, white wine, tomato paste, salt, and paprika. Cover; simmer over very low heat at least 1 hour until meat is tender. Add more water, if needed. When ready to serve, add sour cream and more salt if necessary; reheat. Serve accompanied by Nöckerln. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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