Veal goulash with herb dumplings from Mastering the Art of Poultry, Meat & Game: Classic to Contemporary, A Step-by-Step Guide (page 244) by Anneka Manning

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute stewing veal for veal shoulder, and veal stock for chicken stock.

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