Ingredients
- 50 g butter
- 750 g veal shoulder, cut into 3 cm cubes
- 2 red onions, chopped
- 2 cloves garlic, chopped
- 1 tablespoon Hungarian paprika
- ¼ teaspoon caraway seeds
- 4 tomatoes
- 1 sprig fresh marjoram
- 125 g button mushrooms
- 1 green capsicum, chopped
- 1 red capsicum, chopped
- 1 tablespoon tomato paste
- sour cream, to serve
- fresh marjoram leaves, to garnish
Method
1. Preheat the oven to warm 160°C (315°F/ Gas 2–3). Heat the butter in a 2.5 litre flameproof casserole. Add the veal cubes and cook in batches, stirring, for 5 minutes, or until the meat has changed colour. Remove from the casserole. Cook the onion and garlic, stirring, for 5 minutes. Sprinkle on the paprika and caraway seeds. Stir to coat and cook for a further 5 minutes. Return the meat to the casserole.
2. Cut a small cross in the base of each tomato, place in a heatproof bowl and pour on boiling water. Leave for about 30 seconds, then remove the skins. Remove the seeds from the tomatoes with a teaspoon, then chop the flesh.
3. Add the marjoram sprig, mushrooms (halve any large mushrooms), green and red capsicum, tomato, tomato paste and ½ cup (125 ml) water to the veal. Stir thoroughly to combine. Cook, covered, in the oven for 1¾ hours, or until the veal is tender.
4. Remove the sprig of marjoram. Season well and serve with pasta or boiled potatoes and a dollop of sour cream. Garnish with marjoram leaves.
