Name: Veal goulash
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 700 gram lean diced veal; 1 medium brown onion, coarsely chopped; 400 gram can diced tomatoes; 2 cup salt-reduced chicken stock; 450 gram chat (baby) potatoes, halved; 1 large red capsicum, cut into 3cm pieces; 1 tablespoon mild paprika; 2 teaspoon smoked paprika; 1 teaspoon caraway seeds; 1 cup frozen peas, thawed; 1/4 cup coarsely chopped flat-leaf parsley

Veal goulash

Serves 4

Prep

15M

Cook

Total

2H 15M

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Ingredients

1 tablespoon olive oil

700 gram lean diced veal

1 medium brown onion, coarsely chopped

400 gram can diced tomatoes

2 cup salt-reduced chicken stock

450 gram chat (baby) potatoes, halved

1 large red capsicum, cut into 3cm pieces

1 tablespoon mild paprika

2 teaspoon smoked paprika

1 teaspoon caraway seeds

1 cup frozen peas, thawed

1/4 cup coarsely chopped flat-leaf parsley

Method

1.Preheat oven to 160°C (140°C fan-forced). Heat half the oil in a deep, 3-litre (12-cup), flameproof and ovenproof dish over moderately high heat. Cook veal, in batches, for 1-2 minutes or until seared. Transfer to a heatproof bowl. Reduce heat.

2.Add remaining oil to dish. Cook and stir onion for 5 minutes or until soft. Stir in tomato and stock. Return veal to dish with potato, capsicum. paprika, smoked paprika and caraway seeds. Bring to the boil. Remove from heat.

3.Cover with a tight-fitting lid. Bake for 1 hour 80 minutes. Remove from oven. Stir in peas. Bake, covered, for 10 minutes more or until veal is tender.

4.Spoon goulash into serving bowls; sprinkle with parsley. Serve.

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