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Veal and pepper Goulash
- 500 grams of lean veal (leg and/or shoulder)
- 1 large onion
- 30g of butter
- 3 peppers (1 red, 1 orange, 1 yellow)
- 3 tablespoons of paprika + more if desired
- 750ml tomato juice
- I chicken stock cube (or salt if you prefer not to use cubes)
- Lots of black pepper
- 1 bay leaf
- To serve
- 2 x 125g pots of natural yoghurt
- Chopped parsley
Directions:View on BBC Good Food
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