Sufra Dayma:

Hungarian Veal Goulash

By Moushira Abdel-Malek

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Serves 6

Ingredients:

1 kg boneless veal (cut into 3 cm cubes)

2 onions (halved, sliced)

1 large red capsicum (sliced)

2 medium potatoes (peeled and cut into 2 cm cubes)

3/4 cup dry white wine

2 cups chicken stock

500 ml Italian tomato sauce

2 tsp sweet paprika

Salt + pepper + allspice + 3 bay leaves

2 tbsp extra virgin olive oil

1 tsp butter

Method:

Preheat oven to 150 degrees. Heat oil and butter in a large cooking pan. Add one-third of the veal. Stir until browned. Remove to a bowl. Repeat in 2 more batches with remaining veal. Reduce heat and add onions. Stir to brown and add capsicum. Stir occasionally until soft. Add paprika and other seasoning. Stir until aromatic. Add wine. Simmer for 5 minutes. Return veal to pan. Add tomato sauce, bay leaves, stock and potatoes. Stir to combine. Cover with a tight-fitting lid. Bake for 2 1/2 hours or until veal is tender. Remove bay leaves. Serve with rice and green salad.