Veal Goulash

• 1 tbsp olive oil
• 1 1/2 lb veal meat, diced
• 1 None medium onion, coarsely chopped
• 1 (13.5 oz) can diced tomatoes
• 2 cups chicken stock
• 1 lb baby potatoes, halved
• 1 None red bell pepper, cut into 1 inch pieces
• 1 tbsp mild paprika
• 2 tsp smoked paprika
• 1 tsp caraway seeds
• 1 cup frozen peas, thawed
• 2 tbsp fresh flat-leaf parsley, coarsely chopped, to garnish

1. Preheat oven to 325u0b0F. Heat 1/2 tbsp oil in a large Dutch oven over medium-high heat. Cook veal, in batches, for 1-2 mins, or until seared. Set aside.
2. Reduce heat and add remaining oil. Sweat onion for 5 mins, or until soft. Add tomatoes and stock. Return veal to dish along with potatoes, red bell pepper and spices. Bring to a boil then cover and bake for around 2 hours. Add peas and bake for 10 mins, or until veal is tender.
3. Transfer to serving bowls and sprinkle with parsley. Serve.

olive oil, veal meat, onion, tomatoes, chicken stock, baby potatoes, red bell pepper, paprika, paprika, caraway seeds, frozen peas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/23269 (may not work)