Name: Classic Hungarian Veal Goulash
Total time: 130 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 500g veal shoulder; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 cup red wine; 4 cups beef broth; 1 tsp paprika; 1 tsp caraway seeds; Salt and pepper to taste; Crusty bread for serving

A rich and flavorful veal goulash with traditional Hungarian spices and a side of crusty bread.

Method

Heat oil in a large pot over medium heat. Add veal and brown on all sides. Remove and set aside.
In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.
Stir in tomato paste and cook for 2 minutes. Add browned veal, red wine, beef broth, paprika, caraway seeds, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the veal is tender.
Serve the goulash with a side of crusty bread.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.