• 2 tablespoons olive oil
  • 1.25kg boneless veal shoulder, cut into 3cm cubes
  • 2 brown onions, halved, sliced
  • 1 large red capsicum, sliced
  • 2 tablespoons sweet paprika
  • 1/2 teaspoon caraway seeds
  • 3/4 cup dry white wine
  • 690g bottle Italian tomato passata sauce
  • 3 dried bay leaves
  • 2 cups Continental Simply Stock chicken or vegetable stock
  • 2 small desiree potatoes, peeled, cut into 2cm pieces
  • cooked pasta (such as spaghetti or fettuccine), to serve
  • Step 1 Preheat oven to 130°C. Heat oil in a large, flameproof casserole dish over medium-high heat. Add one-third of the veal. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat in 2 batches with remaining veal.
  • Step 2 Reduce heat to low. Add onions and capsicum to pan. Cook, stirring occasionally, for 20 minutes or until soft. Add paprika and caraway seeds. Cook for 1 minute or until aromatic. Add wine. Simmer for 5 minutes.
  • Step 3 Return veal to pan. Add passata, bay leaves, stock and potatoes. Season with salt and pepper. Stir to combine. Cover with a tight-fitting lid. Bake for 2 1/2 hours or until veal and potatoes are tender. Remove bay leaves.
  • Step 4 Spoon goulash over pasta. Serve.