Heike's veal goulash with green pepper

Ingredients for 2 servings:

• 500 g veal goulash
• 200 g onion(s)
• 3 spring onions
• 250 g mushrooms
• 1 large carrot(s)
• 2 stalk(s) Celery
• 6 sage leaves
• 5 gherkins with chili
• 1 tsp, heaped peppercorns, green pickled
• 1 tsp tomato paste
• 1 jar veal stock
• 3 tbsp rapeseed oil
• e.g. salt and pepper
• 1 pinch of sweet paprika powder
• 1 pinch(s) of caraway powder
• n. B. cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Tender meat with a gentle spiciness

Peel and trim the onions and vegetables. Dice the onions fairly well, thinly slice the spring onions, carrots, and celery, and halve the mushrooms and slice them thinly. Wash the veal goulash and pat dry with kitchen paper. Cut the sage into thin strips and the gherkins into slices. Heat the oil in a roasting pan and brown the meat in batches on all sides. Remove from the pan and place in a bowl. Add the onions to the roasting pan and brown lightly. Add the vegetables, adding a little more oil if necessary, and brown the vegetables as well. Clear the bottom of the pan a little, stir in the tomato paste, and brown briefly. Return the meat and sage to the roasting pan and pour in the veal stock. The meat should not be completely covered. Season with pepper, paprika, and ground caraway. Bring to a boil, then reduce the heat. The meat should now simmer gently for about 45 minutes. After 10 minutes, season the sauce to taste; salt may be needed. After another 10 minutes, add the gherkin slices, green pepper, and a little of the peppercorn brine. Simmer until the meat is tender. If desired, mix some cornstarch with a little water to thicken the sauce and bring to a boil again. Season again.