High-protein artichoke and veal stew
Braised goulash made with tender veal, combined with lemon, olives and artichokes. An easy, savoury dinner that's great for making ahead.
At a glance
- Serves 3
- Prep time: 15 min
- Cooking time: 45 min
- Total time: 60 min
- Calories: 360 kcal per serving
- Protein: 32 g
- Fat: 20 g
- Carbs: 8 g
Ingredients
- 400g diced veal
- 1 jar of artichoke hearts (in brine or olive oil)
- 3 tbsp black olives
- 2 cloves of garlic
- 2 tbsp olive oil
- 400ml vegetable stock
Method
You’ll need: saucepan · chopping board · knife
- Sear the veal in olive oil in a pan over a high heat until it browns.
- Crush in the garlic and cook it for 1 min.
- Pour in the vegetable stock and scrape the browned bits off the bottom of the pan.
- Cover with a lid and let the veal braise over a low heat for 35 min until tender.
- Add the quartered artichokes and the olives only for the last 10 min.
Good to know
Forget heavy gravies. In Italian braises, lemon, garlic and the acidity of artichokes take centre stage.
Swaps
Diced veal → stewing beef (needs about 30 minutes longer). Black olives → caper berries (for an even more pronounced acidity).
Cooking tips
If you add lemon juice, only drizzle it over the goulash just before serving, otherwise the meat turns tough while braising.
Storage
Great for meal prep. Braises that have thickened get better every time you reheat them.
Allergens
Completely gluten-free and dairy-free.
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