Wonderfully tender veal goulash

Ingredients for 4 servings:

• 1 kg veal
• 500 g onion(s)
• 2 tbsp oil
• salt and pepper
• 2 tbsp, heaped paprika powder
• 1 ½ tbsp tomato paste
• 1 pinch of caraway
• 1 pinch of marjoram
• 1 pinch of thyme
• ½ organic lemon(s), grated peel
• 1 garlic clove(s)
• 5 tbsp beef stock
• 500 ml red wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Cut the veal into roughly 4 cm cubes and sear. Season the meat with salt, pepper, and paprika, and mix everything well. Peel the onion, halve it, and finely dice it. Heat the oil in a saucepan, add the onions, and stir until golden brown. Add the meat to the onions, stir well, and sauté with the lid on until some of the juices start to run. Remove the lid, add the stock, and reduce while stirring. Add the tomato paste and continue to sweat while stirring. Then pour in enough red wine to just cover the meat. Cover the pan and simmer over low heat for about 1 3/4 hours. Mix the caraway seeds with the marjoram, thyme, lemon zest, and garlic, and chop everything very finely. Add the spice mixture to the goulash 15 minutes before the end of the cooking time. Season the goulash with salt, pepper, and a little nutmeg, if desired, and serve hot. The goulash tastes even better the next day.