Hungarian-style Veal Goulash
	1 kg    veal forequarter   1 Tbs    paprika   2 Tbs    plain flour   2 tsp    caraway seeds   1 Tbs    vegetable oil   20 g    butter   1   onion   1 cup    beef stock   850 g    canned crushed tomatoes   1 Tbs    tomato paste   3   potatoes   2 tsp    oregano - fresh     1 Prep; Finely chop onion. Coarse chop potatoes and oregano. 2 Toss veal in combined paprika, flour and caraway seeds. Heat oil and butter in a large saucepan. Cook veal in batches, stirring until browned. Remove from pan and add onion; cook stirring until soft. 3 Return the veal to the pan with stock, undrained crushed tomatoes and paste. Simmer, covered, about 30 minutes or until the veal and potato are tender. Remove cover and simmer for about 5 minutes or until thickened slightly. Stir in oregano. 4 Divide amongst the containers, cool in the refrigerator and then transfer to the freezer. Defrost well before reheating gently in a moderate-slow oven for 35-40 minutes.   Servings: 6    Recipe Type veal,hungarian   Copyright © 2006, The Gourmet Saint