- 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
- 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.
Make AheadThe goulash can be refrigerated for up to 5 days.
Both versions of this paprika-laced stew are amazing with Zweigelt, a spicy Austrian red.