Dana gulaş – veal goulash

Ingredients for 3 servings:

• 500 g veal goulash (dana kuş başı)
• 2 onions
• 200 g celeriac
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 250 g tomatoes
• olive oil
• 2 tbsp tomato paste
• 1 tbsp paprika paste
• salt and pepper
• rosemary
• Thyme
• 750 ml vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rinse the goulash meat, pat dry, and cut into cubes. Peel, halve, and roughly dice the onions. Peel, trim, wash, and finely dice the celeriac. Heat the oil in a pot and sauté the onions until translucent. Brown the meat cubes, stirring occasionally. Add the celery cubes, tomato paste, and bell pepper and heat briefly. Trim and wash the bell peppers, cut them into bite-sized pieces, and add them. Repeat with the tomatoes. Fill the pot with vegetable stock and season, bring everything to a boil, and simmer with the lid on over medium heat for about 60 minutes. Season again to taste. Serve with rice.