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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half the oil in a large frying pan over a medium heat. | 2. Cook veal in batches for 3-4 minutes until browned. Transfer to a plate. | 3. Add remaining oil to the same pan and saute onion, carrot and garlic for 4-5 minutes until soft and lightly golden. | 4. Add brandy and cook until reduced by half. | 5. Add paprika and cook, stirring, for 1 minute. | 6. Stir in tomato paste. | 7. Return meat to pan with stock. | 8. Bring to a boil, then reduce heat to very low and simmer very slowly, covered, for an hour, or until meat is very tender. (Test a piece of meat and see if it will pull apart using two forks.). | 9. Remove lid, increase heat slightly and simmer, uncovered, for 10-15 minutes to thicken sauce slightly. | 10. Remove frypan temporarily from heat and reduce stove setting to low. | 11. Place sour cream into a small bowl and add a serving spoon of the sauce from the frypan. Whisk in thoroughly with a small whisk or spoon until there is no sign of curdling. | 12. Now, add another spoonful of sauce and whisk again until smooth. | 13. Add the sour cream mixture to the frypan and mix well. | 14. Add artichoke halves. | 15. Return pan to heat and reheat gently. | 16. Meanwhile, cook fettucine in a large pan of rapidly boiling, salted water (fresh fettucine should only take about 2 minutes to cook), then drain well. | 17. Place butter, salt, pepper and caraway seeds (if using) into a large mixing bowl. | 18. Add hot, drained, fettucine noodles and toss until butter is melted. | 19. Pile fettucini into bowls, top with goulash, add a teaspoon or two of sour cream on top and garnish with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
veal	800	g	cut	1072.0	11.2	173.6	37.04
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		sliced	29.52	6.8976	0.6696	0.1728
garlic clove	2		crushed	333.75	0.0	74.25	1.875
brandy	2	tablespoons		333.75	0.0	74.25	1.875
paprika	1	tablespoon	sweet	19.176	3.6713	0.9615	0.8765
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
artichoke heart	4	halved	used	333.75	0.0	74.25	1.875
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
fettuccine pasta	375	g		333.75	0.0	74.25	1.875
butter	40		chopped	3420.0	157.14	106.86	288.0
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
salt black pepper			ground	333.75	0.0	74.25	1.875
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.