As there is no area for cooking i'll stick it hear.
I was getting a bit bored and set about what i could do with veal (Dana) as it is so plentiful in Turkey, wanting something but a change to the norm. I came across the "Goulash" and thought that's me nice and simple.
Ingredients - Serves 8
2x 500g packs diced Veal
Olive oil
2 Medium Onions, peeled and sliced thinly
1 Red Pepper, de-seeded and sliced
1 Green Pepper, de-seeded and sliced
50g Butter
salt and black pepper
4 tbsp Tomato Purée
400ml Beef Stock
6 tbsp Paprika
Optional
Small bunch Flatleaf Parsley
600ml Soured Cream
Method
Warm a frying pan on the stove until very hot, then brown the veal (in batches) in a little olive oil.
Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned veal.
Pour in the tomato purée, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley. Serve with warm pitta breads, potatoes or rice.
There are many ways to cook it, but i went for the simple option.
There is also a great cook in Kaya who marinates his meat for ages and taste yummy.
Dippz
