PREPARATION: 20 MINUTES, COOKING: 13/4 HOURS
2 pounds (1 kg) boneless veal shoulder
3 1/2 tablespoons (52 ml) olive oil
2 large onions, halved and thinly sliced
2 cloves garlic, chopped
2 large red peppers, cut into chunks
2 tablespoons (30 ml) sweet paprika
2 teaspoons (10 ml) hot paprika (optional)
1 tablespoon (15 ml) caraway seeds
2 tablespoons (30 ml) all-purpose flour
2 3/4 cups (650 ml) no-salt tomato purée
1 cup (250 ml) homemade or low-sodium beef stock
1 teaspoon (5 ml) dried marjoram or oregano, plus a few fresh leaves, to garnish
1 Trim the veal of any fat or sinew, and cut it into 11/2 inch (3 cm) cubes. Heat a large frying pan over medium heat, add 2 tablespoons (30 ml) of the oil, add the veal in batches and cook until browned. Set aside.
2 Heat the remaining oil in a large deep saucepan over medium–low heat. Add the onions, garlic and peppers and cook, stirring occasionally, for 2 minutes, or until the onions are soft. Add the paprika and caraway seeds. Stir for 30 seconds, add the flour and stir for 1 minute.
3 Stir in the tomato purée, stock and marjoram and bring to a boil, then reduce the heat to low. Add the veal and simmer, uncovered, for 11/2 hours, or until the veal is tender, stirring occasionally and adding a little more stock or water if needed to keep the veal covered. Serve with noodles or boiled new potatoes.