Veal Goulash with Paprika, Caraway and Fried Capers
"At Seäsonal Restaurant and Weinbar, Wolfgang Ban makes his goulash with succulent veal cheeks; here he adapts the recipe for easier-to-find veal shoulder...."
INGREDIENTS
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4 tablespoons unsalted butter
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2 large white onions, thinly sliced
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2 garlic cloves, thinly sliced
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1/4 cup sweet paprika
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1 teaspoon caraway seeds
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1/4 cup dry white wine
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4 cups veal stock or chicken stock
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4 pounds trimmed veal shoulder, cut into 2-inch pieces
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Salt and freshly ground pepper
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1 tablespoon fresh lemon juice
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1/4 cup crème fraîche, plus more for serving
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1/2 cup plus 1 teaspoon capers, drained
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Vegetable oil
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1 cup chopped roasted red peppers (8 ounces), for garnish
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