Veal Goulash with Paprika, Caraway and Fried Capers

Name: Veal Goulash with Paprika, Caraway and Fried Capers
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Eastern European, European
Ingredients: 118 milliliters capers, drained; 1 teaspoon caraway seeds; 946 milliliters veal stock or chicken stock; 59 milliliters crème fraîche, plus more for serving; 59 milliliters dry white wine; 2 garlic cloves, thinly sliced; 1 Tbsp fresh lemon juice; 227 grams cup chopped roasted red peppers , for garnish; 8 servings Salt and freshly ground pepper; 59 milliliters sweet paprika; 4 Tbsps unsalted butter; 2 kilograms trimmed veal shoulder, cut into 2-inch pieces; 8 servings Vegetable oil; 2 larges white onions, thinly sliced

Need a gluten free main course? Veal Goulash with Paprika, Caraway and Fried Capers could be a tremendous recipe to try. This recipe makes 8 servings with 591 calories, 48g of protein, and 39g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of Eastern European food. 1 person found this recipe to be flavorful and satisfying. A mixture of veal shoulder, caraway seeds, onions, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes.

Instructions

In a large, enameled cast-iron casserole, melt the butter.

Ingredients you will need

Butter

Add the sliced onions, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are caramelized, about 20 minutes longer.

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Onion

Stir the garlic, paprika and caraway seeds into the onion and cook for 1 minute.

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Caraway Seeds

Paprika

Garlic

Onion

Add the wine and veal stock and bring to a boil. Season the veal shoulder with salt and pepper, add it to the casserole and bring to a boil. Cover and cook over low heat until very tender, 1 hour and 45 minutes.

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Salt And Pepper

Veal Stock

Veal

Wine

Transfer the veal to a platter, cover and keep warm.

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Veal

Transfer the sauce to a blender.

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Sauce

Equipment you will use

Blender

Add the lemon juice, the 1/4 cup of crme frache and 1 teaspoon of the capers and puree until very smooth. Return the sauce to the casserole and simmer over moderately high heat until thickened, about 5 minutes. Return the meat to the sauce and cook until heated through. Keep warm.

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Lemon Juice

Capers

Sauce

Meat

Meanwhile, in a medium skillet, heat 1/2 inch of vegetable oil.

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Vegetable Oil

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Frying Pan

Add the remaining 1/2 cup of capers and fry over high heat, stirring occasionally, until crisp and browned, 3 to 4 minutes. Using a slotted spoon, transfer the capers to paper towels and let cool.

Ingredients you will need

Capers

Equipment you will use

Slotted Spoon