Beef veal goulash for New Year's
Description
The recipe won't take much time. This dish combines sweet bell pepper, quince, and veal perfectly. It can be served both hot and cold. Celery will add a special charm to this dish. Serve hot.
Instructions
- 1
Step 1
1. Prepare the veal: remove the film, rinse and cut into small pieces. Rinse the meat pieces again, dry them, and lightly fry in a dry skillet (the meat will develop a light golden crust and excess moisture will evaporate). Peel and finely chop the onion.
- 2
Step 2
2. Cut the gogoshars or sweet peppers into four parts (they must be red). Remove the partitions and seeds, and cut into thin short strips.
- 3
Step 3
3. Cut the quince into four parts, remove the core and seeds, then slice into pieces of desired size. In our salad, the quarters are sliced crosswise into thin pieces.
- 4
Step 4
4. Wash and chop the celery greens, add garlic pressed through a garlic crusher, or you can simply mince it finely.
- 5
Step 5
5. Sauté the onion, add the fried meat, then add water or white wine, and simmer covered over low heat for about forty minutes. Add water as needed to keep the meat juicy. Then add pepper and quince, and simmer for another ten minutes. Add pepper, salt, garlic, and herbs at the very end. Let the meat rest for a while before serving.