Veal Ragout with Paprika

Ingredients

• 1 kg veal (from the shoulder)
• 2 onions
• 1 Garlic clove
• 200 g yellow bell peppers
• 8 Spanish peppercorns
• 2 tbsp olive oil
• 150 ml dry white wine
• 400 ml veal stock
• 2 Bay leaves
• Salt
• pepper (ground)
• 2 tbsp chopped parsley
• 1 tbsp chopped thyme

Instructions

1. 1.

   Wash the meat, pat it dry and cut into cubes. Peel onions and garlic; mince the garlic and slice the onions into half-moons. Wash, trim, halve, deseed, remove white skin from bell peppers and peppercorns, then slice into strips. Heat oil in a pot and brown the meat on all sides. Add onions and garlic, sauté briefly. Then add bell peppers and peppercorns, deglaze with white wine, pour in veal stock. Add bay leaves, salt, and pepper. Cover and simmer over low heat for 1 hour and 15 minutes.

2. 2.

   Finally reduce the liquid slightly uncovered and taste again. Serve garnished with chopped parsley and thyme.