Portuguese Beef Stew & Sintra, Portugal

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Vienna Veal Gulyas

  • 2 ¾ pound veal shanks- trimmed and cut in 2-inch cubes
  • 5 tablespoons canola oil
  • 2 cups finely diced onions
  • 5 tablespoons hungarian paprika
  • 3 cups hot water
  • 1 ½ tablespoons chicken base or bouillon
  • ½ teaspoon tabasco
  • 1 teaspoon worcestershire sauce
  • 1 garlic (minced)
  • 1 teaspoon sea salt
  • 1 teaspoon finely chopped caraway seeds
  • ½ cup cold water
  • 2 tablespoons cornstarch
  • ⅓ cup heavy cream

    Vienna Veal Gulyas

    • 2 ¾ pound veal shanks- trimmed and cut in 2-inch cubes
    • 5 tablespoons canola oil
    • 2 cups finely diced onions
    • 5 tablespoons hungarian paprika
    • 3 cups hot water
    • 1 ½ tablespoons chicken base or bouillon
    • ½ teaspoon tabasco
    • 1 teaspoon worcestershire sauce
    • 1 garlic (minced)
    • 1 teaspoon sea salt
    • 1 teaspoon finely chopped caraway seeds
    • ½ cup cold water
    • 2 tablespoons cornstarch
    • ⅓ cup heavy cream

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