Veal Goulash - cooking recipe

Ingredients

1 tbsp olive oil
1 1/2 lb veal meat, diced
1 None medium onion, coarsely chopped
1 (13.5 oz) can diced tomatoes
2 cups chicken stock
1 lb baby potatoes, halved
1 None red bell pepper, cut into 1 inch pieces
1 tbsp mild paprika
2 tsp smoked paprika
1 tsp caraway seeds
1 cup frozen peas, thawed
2 tbsp fresh flat-leaf parsley, coarsely chopped, to garnish

Preparation

Preheat oven to 325\u00b0F. Heat 1/2 tbsp oil in a large Dutch oven over medium-high heat. Cook veal, in batches, for 1-2 mins, or until seared. Set aside.
Reduce heat and add remaining oil. Sweat onion for 5 mins, or until soft. Add tomatoes and stock. Return veal to dish along with potatoes, red bell pepper and spices. Bring to a boil then cover and bake for around 2 hours. Add peas and bake for 10 mins, or until veal is tender.
Transfer to serving bowls and sprinkle with parsley. Serve.