Veal, Mushroom, and Red Pepper Goulah

 

Ingredients

  • 3 oz. crimini mushrooms or white button mushrooms
  • 1.5 lbs. veal stew meat, cut into 1" cubes
  • 1 tbsp olive oil
  • 1 large onion, coarsely chopped
  • 2 large garlic cloves, minced
  • 1 tbsp. flour
  • 1 heaped tbsp. sweet Hungarian paprika
  • 1 1/2 cups beef boullion
  • 1 tbsp. tomato paste
  • 2 red bell peppers, seeded and sliced

Instructions

  1. Season veal with salt and pepper. Heat 1/2 the oil in a heavy Dutch oven or Le Crueset until hot but not smoking. Brown veal in batches.
  2. Heat the remaining oil in same pan and saute the onion until softened. Add garlic and cook for a minute. Stir in flour and paprika and cook, stirring, another minute.
  3. Add boullion and scrape the bottom to disloge any brown bits. Add tomato paste and bring to a boil, whisking until smooth.
  4. Add veal and simmer until tender, 1 1/2 hours. Add peppers and season again, then cook for 15 minutes to blend the flavors.