- 4 tablespoons unsalted butter
- 2 large white onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/4 cup sweet paprika
- 1 teaspoon caraway seeds
- 1/4 cup dry white wine
- 4 cups veal stock or chicken stock
- 4 pounds trimmed veal shoulder, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 tablespoon fresh lemon juice
- 1/4 cup crème fraîche, plus more for serving
- 1/2 cup plus 1 teaspoon capers, drained
- Vegetable oil
- 1 cup chopped roasted red peppers (8 ounces), for garnish
How to make this recipe
In a large, enameled cast-iron casserole, melt the 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.
Stir the garlic, paprika and caraway seeds into the onion and cook for 1 minute. 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. Transfer the veal to a platter, cover and keep warm.
Transfer the sauce to a blender. Add the lemon juice, the 1/4 cup of crème fraîche 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.
Meanwhile, in a medium skillet, heat 1/2 inch of vegetable oil. 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.
Spoon the stew into shallow bowls. Garnish with the roasted peppers, fried capers and a dollop of crème fraîche and serve.
The goulash can be refrigerated for up to 5 days.
Both versions of this paprika-laced stew are amazing with Zweigelt, a spicy Austrian red.