Ingredients
- 1/4 cup (60 ml) olive oil
- 2 onions, finely chopped
- 3 cloves garlic, crushed
- 1 kg veal shoulder, cubed
- 2 teaspoons caraway seeds
- 2 tablespoons sweet paprika
- 1/2 teaspoon chilli powder, optional
- 1 teaspoon dried mixed herbs
- 1 red capsicum, seeded and cut into strips
- 1 green capsicum, seeded and cut into strips
- 425 g can tomatoes
- 1 tablespoon tomato paste
- 2 cups (500 ml) chicken stock
- 250 field mushrooms, sliced
- 1 cup (250 g) low-fat yoghurt, optional
Method
1. Preheat the oven to slow 150°C (300°F/Gas 2). Heat 2 tablespoons of the oil in a frying pan, add the onion and garlic, and cook over medium heat, stirring, for 2–3 minutes, or until soft. Remove.
2. Heat the remaining oil in a deep frying pan, add the veal and cook in batches until browned all over. Return the onion to the pan and add the caraway seeds, paprika, chilli powder, mixed herbs and 1 teaspoon salt. Cook, stirring, for 1–2 minutes, then stir in the capsicum, tomato, tomato paste and chicken stock.
3. Transfer to a 2.5 litre ovenproof dish and cook, covered, in the oven for 2 hours. Add the mushrooms and cook for a further 30 minutes. Season to taste with salt and freshly ground black pepper. If adding yoghurt, stir it in just before serving, making sure the mixture does not boil.
