Veal Goulash with Carrot-Parsnip Vegetables

Ingredients

• 600 g veal (from the shoulder)
• 250 g carrots
• 250 g parsnips
• 1 Shallot
• 1 Garlic clove
• 2 tbsp plant oil
• Salt
• Pepper (freshly ground)
• Sweet Paprika Powder
• 1 tbsp Tomato Paste
• 150 ml dry white wine
• 350 ml veal stock
• 1 tsp fresh chopped thyme
• 1 tsp fresh chopped sage
• 1 bay leaf

Instructions

1. 1.

   Wash the meat, pat it dry and cut into bite‑size cubes. Peel the carrots and parsnips and cut them into cubes as well. Remove skins from the shallot and garlic and finely chop. Heat oil in a pot and sear the meat all over until browned. Season with salt and pepper, sprinkle paprika, then remove the meat.

2. 2.

   Sauté the vegetables with garlic and shallot in the same pot, stir in tomato paste, let it brown slightly, then deglaze with wine. Add stock, return the meat, herbs and spices, and simmer on medium heat for 1½ hours. Taste again before serving.