CookEat Recipe
Veal Head Goulash with Potatoes and Paprika
Tender pieces of boiled calf's head simmered briefly with little onions, diced potatoes and paprika in their lightly thickened cooking broth.
Method
Steps
Step 1
Place the professionally cleaned head in a large stockpot, cover with fresh water and add salt. Bring to a simmer, skim and cook gently until the meat separates readily from the bone, provisionally 2–3 hours; tenderness, not the clock alone, is the criterion.
Step 2
Lift out the head with clean tools. When safe to handle, separate the edible meat, discard bones and inedible parts, and slice about 750 g meat. Strain and reserve about 500 mL of the cooking liquid; refrigerate any surplus meat promptly.
Step 3
Melt butter in a wide heavy pot. Brown the six peeled onions and diced potatoes for about 8–10 minutes, stirring so the potato edges colour without burning. Sprinkle on flour and cook one minute.
Step 4
Gradually add the reserved hot broth and stir until smooth. Simmer until potatoes are tender and the sauce lightly coats them, about 12–18 minutes; add more reserved broth only if the pan dries.
Step 5
Add sliced cooked head meat and paprika. Simmer together for the source's final 15 minutes, checking that the reheated meat and sauce reach 74 °C. Taste for salt and serve very hot with identifiable meat, onion and potato pieces.
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