VEAL GOULASH WITH ARTICHOKE AND OTHER VEGETABLES
600gr Veal goulash
1 onion
8 TBS Olive oil
4 cloves garlic
200gr peas
4 artichokes hearts cut into quarters
chicken stock
2TBS Tomatoe paste
1/2glass dry white wine
2 potatoes cut into cubes
Place oil in pan slice onion and garlic cook until onion transparent then add your Veal and let it brown. Add wine to meat and let it evoprate then add your potatoes peas and artichokes and let that cook for 10 mins it will absorbe juices. Add your chicken stock with enough water to cover meat and your Tomatoe paste. Let that cook on low heat for at least 2hours or until juices are thickend just before removing from stove add some freshly chopped garlic and parsley then serve with either rice or polenta
Recipe and picture: Sabrina Merli
