Veal Goulash with Root Vegetables and Boiled Potatoes

A light veal goulash, slowly braised with marjoram, caraway and plenty of root vegetables. The vegetables make the sauce mild and creamy, without the dish sitting heavy in the stomach.

By yumbelo · 4 servings · 120 minutes

Ingredients

• 600 g Veal shoulder
• 2 pc Onions
• 2 pc Garlic cloves
• 3 pc Carrots
• 2 pc Parsnips
• 150 g Celeriac
• 2 tbsp Cooking oil
• 2 tbsp Tomato paste
• 2 tbsp Sweet paprika powder
• 1 tsp Caraway seeds
• 1 tsp Dried marjoram
• 2 pc Bay leaves
• 1 tbsp Vinegar
• 500 ml Vegetable stock
• 800 g Floury potatoes
• 1 bunch Flat-leaf parsley
• Salt
• Freshly ground black pepper

Method

1. Cut the veal into cubes of about 3 cm and season with salt and pepper.
2. Finely dice the onions and garlic, and cut the carrots, parsnips and celeriac into small cubes.
3. Heat the oil in a large pot and sear the meat in batches over high heat. Remove.
4. Sweat the onions and garlic in the rendered fat until glassy, then briefly roast the tomato paste.
5. Stir in the paprika powder, caraway and marjoram and deglaze with the vinegar.
6. Return the meat to the pot, top up with the stock and add the bay leaves. Cover and simmer over low heat for about 60 minutes.
7. Add the root vegetables and simmer for another 30 minutes, until the meat is tender. Season with salt and pepper.
8. Peel the potatoes, cook them in salted water for about 20 minutes, drain and let them steam dry.
9. Finely chop the parsley, sprinkle it over the goulash and serve with the potatoes.