Try this nourishing Hungarian staple at home
PREPARATION 20 MINUTES
COOKING 1 HOUR 50 MINUTES
1 kg boneless veal shoulder
2 tablespoons olive oil
11⁄2 tablespoons butter
2 large onions, halved and thinly sliced
2 cloves garlic, chopped
2 large red capsicums, cut into chunks
2 tablespoons sweet paprika
2 teaspoons hot paprika (optional)
1 tablespoon caraway seeds
1 tablespoon plain flour
2 cups (500 ml) tomato passata
1 cup (250 ml) beef stock, approximately
1 teaspoon dried sweet marjoram or oregano, plus a few fresh leaves, to garnish if desired
1. Trim the veal of any fat or sinew, cut into 3 cm cubes and season with salt and freshly ground black pepper. Heat the olive oil in a large frying pan over medium heat, then brown the veal in batches and set aside.
2. Melt the butter in a large deep saucepan over medium–low heat. Add the onions, garlic and capsicums and cook for 2 minutes, or until the onion is soft, stirring occasionally. Add the sweet paprika, hot paprika if using, and the caraway seeds. Stir for 30 seconds, then add the flour and stir constantly for 1 minute.
3. Stir in the passata, stock and marjoram and bring to the boil, then reduce the heat to low. Add the veal and simmer, uncovered, for 11⁄2 hours, or until the veal is tender, stirring occasionally and adding a little more stock or water if needed during cooking to keep the veal covered.
4. Serve with noodles or mashed potato. A dollop of sour cream on the side, while not traditional, adds a little richness.
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