beef goulash

what you need
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 chicken or vegetable stock
2 small desiree potatoes, peeled, cut into 2cm pieces
cooked pasta (such as spaghetti or fettuccine), to serve

what to do
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.
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.
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.

Spoon goulash over pasta or try serving with polenta or gnocchi