Veal goulash

Ingredients for 6 servings:

• 1.3 kg lean veal shoulder
• 350 g onion(s)
• 2 bell peppers, red, green or yellow
• 1 ½ tbsp sugar
• 2 tbsp vinegar (white wine vinegar)
• 1 liter veal stock from the jar
• 70 g sweet paprika powder
• 2 bay leaves
• 1 bunch of lovage, if desired
• salt and pepper
• 1 tbsp olive oil
• 3 tbsp sour cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the meat into large cubes. Finely dice the onions and bell peppers. Heat the oil in a pan, add the onions, and sprinkle with sugar. Fry until golden brown, deglaze with vinegar, and add veal stock. Add the diced bell peppers, paprika, and bay leaves, and season with salt. Add the meat and lovage, if using, and simmer in a covered pan for about 1 hour. Season with salt and pepper. Thicken with cornstarch, if desired, and add a little sour cream. Serve with porcini polenta or pasta.