Goulash of any kind is not the most pretty looking dish to plate up and photograph. However, what it lacks in visual appeal it certainly makes up for in flavour and goodness. Plus, the bulk of the slow cooking process is taken care of by a reliable oven, which manages to turn a less expensive cut of meat into a melt-in-the-mouth vitamin and protein charged feast. 

This is an ideal school week meal, that can be prepared hours or even a day ahead. Just follow my recipe for Beef Goulash posted on the 17th May, and substitute veal chuck steak for the beef casserole steak. I teamed tonight’s Rosemary Veal Goulash with Velvety Potato Polenta as per my recipe on the 27th May. My children really enjoy the texture and taste of fibre rich brown basmati rice, which I steamed with long grain rice.  A simple salad of crisp iceberg lettuce (their favourite type of salad green!) was also added to the spread of food on the table.

As for leftovers? Well, we had two decent portions of goulash that remained and they were packed away in BPA free sealed containers in the fridge to be enjoyed for lunch tomorrow. I am either going to turn them into little pot pies or toss the rich, saucy mixture through ribbons of pasta.