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Veal Goulash with Paprika, Caraway and Fried Capers
© Tina Rupp

Veal Goulash with Paprika, Caraway and Fried Capers

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS 45 MIN
  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE

At Seäsonal Restaurant and Weinbar, Wolfgang Ban makes his goulash with succulent veal cheeks; here he adapts the recipe for easier-to-find veal shoulder.

video David Burke: Veal Chops

  1. 4 tablespoons unsalted butter
  2. 2 large white onions, thinly sliced
  3. 2 garlic cloves, thinly sliced
  4. 1/4 cup sweet paprika
  5. 1 teaspoon caraway seeds
  6. 1/4 cup dry white wine
  7. 4 cups veal stock or chicken stock
  8. 4 pounds trimmed veal shoulder, cut into 2-inch pieces
  9. Salt and freshly ground pepper
  10. 1 tablespoon fresh lemon juice
  11. 1/4 cup crème fraîche, plus more for serving
  12. 1/2 cup plus 1 teaspoon capers, drained
  13. Vegetable oil
  14. 1 cup chopped roasted red peppers (8 ounces), for garnish
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the stew into shallow bowls. Garnish with the roasted peppers, fried capers and a dollop of crème fraîche and serve.
Make Ahead The goulash can be refrigerated for up to 5 days. Serve With Spaetzle

Suggested Pairing

Both versions of this paprika-laced stew are amazing with Zweigelt, a spicy Austrian red.

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