This rich and smoky veal stew is complemented by the earthy taste of caraway – don't be tempted to add more, though, as its distinctive flavour will overwhelm all the other ingredients.
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Yields:
6
Prep Time:
25 mins
Cook Time:
2 hrs 40 mins
Total Time:
3 hrs 5 mins
Ingredients
2 Tbsp. rapeseed oil
800 g veal shoulder, cut into 3cm cubes
1 large onion, chopped
1 bay leaf
2 Garlic cloves, crushed
1 tsp. caraway seeds, lightly crushed
1 Tbsp. smoked paprika, plus extra for garnishing
2 tsp. plain flour
1 Tbsp. tomato puree
230 g tinned plum tomatoes
500 ml hot veal or beef stock
2 medium red peppers, halved, deseeded and sliced
1 tsp. White wine vinegar
3 Tbsp. Sour cream
Directions
Step 1Heat the oven to 150°C (130°C fan oven) gas
mark 3. Season the veal. Heat the oil in a hob-proof casserole and brown the
meat on all sides. Set aside.
Step 2In
the same pan, gently fry the onion with the bay leaf and a pinch of salt for 15
minutes until softened. Add the garlic and caraway seeds and cook for 1 minute.
Step 3Stir in the paprika and flour and cook for
a minute or so, scraping at the crusty bits stuck to the pan when browning the
veal (these contain lots of flavour). Stir in the tomato purée and tinned
tomatoes and bubble for a couple of minutes. Gradually pour in the stock,
blending with the tomatoes. Add the peppers and vinegar, bring to the boil,
cover and cook in the oven for 1-11/2hours until the veal is tender.
Step 4Garnish with a swirl of sour cream and a
dusting of paprika and serve with tagliatelle tossed with poppy seeds.
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This rich and smoky veal stew is complemented by the earthy taste of caraway – don't be tempted to add more, though, as its distinctive flavour will overwhelm all the other ingredients.
