Hungarian Veal Goulash with Puff Pastry Lids – 125-Minute Recipe
A hearty Hungarian‑style veal goulash simmered with tender potatoes, sweet red capsicum, and a touch of fresh chilli, finished in a rich paprika broth. Crispy puff‑pastry lids add a buttery crunch, making this comforting stew perfect for a cozy dinner.
Recipe by Consuming Passions · Structured by ReelsMeals
From: YouTube(view original)
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Ingredients
No main ingredients listed.
Goulash
- 1 1/10 lb veal
- 3 1/2 oz onion
- 3 1/2 oz red capsicum
- 3 1/2 oz potatoes
- a pinch salt
- 1/2 tsp pepper
- 2 tsp paprika
- 1 tbsp chili sauce
- 1/4 tsp fresh chilli
- 2 tbsp olive oil
- 1 1/10 pt chicken stock or water
- 2 tsp cornflour
Pastry Lids
- puff pastry
Instructions
- 1Heat 1 tbsp olive oil in a large pan over medium heat and add the chopped fresh chilli; sauté for about 30 seconds.
- 2Add the diced onion, red capsicum and potatoes, season with a pinch of salt, and sweat until softened, about 5 minutes.
- 3Transfer the vegetables to a bowl and set aside.
- 4Add the remaining 1 tbsp olive oil to the pan and sear the diced veal until browned on all sides, taking care not to overcook, about 4 minutes.
- 5Stir in the paprika and chili sauce, then pour in the chicken stock (or water) and return the sautéed vegetables to the pan.
- 6Bring the mixture to a boil, then reduce to a gentle simmer.
- 7Mix the cornflour with 1 tbsp cold water to form a slurry and stir it into the pot; cook for 2 minutes to thicken.
- 8Simmer gently for 60–90 minutes, or until the veal is tender; adjust seasoning with pepper and additional salt if needed.
- 9While the goulash simmers, preheat the oven to 356°F (350°F).
- 10Place squares of puff pastry on a baking sheet lined with non‑stick parchment and bake for 5–6 minutes, until golden and puffed.
- 11Serve the goulash in bowls topped with a puff‑pastry lid.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Set vegetables aside before searing veal
Transfer the sautéed vegetables to a bowl and keep them aside before adding the veal.
Make a cold slurry for cornflour
Mix the cornflour with cold water to form a smooth slurry before stirring it into the pot.
Bake pastry on parchment for even puffing
Place puff‑pastry squares on a non‑stick parchment sheet before baking.
Cover while simmering
Keep the pot partially covered during the 60–90 minute simmer to retain moisture.
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Frequently asked questions
- How long does it take to make Hungarian Veal Goulash with Puff Pastry Lids?
- About 2 hours 5 minutes in total: 35 minutes of prep and 1 hour 30 minutes of cooking.
- How many servings does this Hungarian Veal Goulash with Puff Pastry Lids recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Hungarian Veal Goulash with Puff Pastry Lids recipe come from?
- It was shared by Consuming Passions on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.