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Ingredients
| unsalted butter: 4 Tbl |
| onions: 2 |
| garlic: 2 cloves |
| paprika: 1/4 cup |
| caraway seed: 1 tsp |
| white wine: 1/4 cup |
| chicken stock: 4 cups |
| ostrich - tip trimmed: 4 oz |
| black pepper: 1 dash |
| lemon juice: 1 Tbl |
| creme fraiche: 1 oz |
| capers (drained): 1/2 cup |
| red sweet peppers (chopped): 1 cup |
Veal Goulash with Paprika, Caraway and Fried Capers
Credit: www.foodandwine.com
User rating:
-
Prep Time
30 min -
Cook Time
165 min -
Servings
8 serving(s)
Tags
- In a large, enameled cast-iron casserole, melt the butter. Add the sliced onions, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are caramelized, about 20 minutes longer.
- Stir the garlic, paprika and caraway seeds into the onion and cook for 1 minute. Add the wine and veal stock and bring to a boil. Season the veal shoulder with salt and pepper, add it to the casserole and bring to a boil. Cover and cook over low heat until very tender, 1 hour and 45 minutes. Transfer the veal to a platter, cover and keep warm.
- Transfer the sauce to a blender. Add the lemon juice, the 1/4 cup of crème fraîche and 1 teaspoon of the capers and puree until very smooth. Return the sauce to the casserole and simmer over moderately high heat until thickened, about 5 minutes. Return the meat to the sauce and cook until heated through. Keep warm.
- Meanwhile, in a medium skillet, heat 1/2 inch of vegetable oil. Add the remaining 1/2 cup of capers and fry over high heat, stirring occasionally, until crisp and browned, 3 to 4 minutes. Using a slotted spoon, transfer the capers to paper towels and let cool.
- Spoon the stew into shallow bowls. Garnish with the roasted peppers, fried capers and a dollop of crème fraîche and serve.