Veal goulash braised with paprika and red wine

Ingredients

• 800 g of veal
• flour, pour flour on the meat
• oil, for cooking
• 3 tablespoons of crushed or grated tomatoes
• 1 chopped onion
• 2 cloves of garlic, minced
• 1 chopped carrot
• 1 green bell pepper
• 1 teaspoon of hot paprika
• 1 teaspoon of mild paprika
• 1 teaspoon of cumin
• 1 teaspoon of turmeric
• One bay leaf
• 1 glass of red wine (approximately 15 cl)
• 25 cl of meat broth
• 1 tablespoon of cornstarch
• salt and pepper

Season the meat with salt and pepper, then dredge it in flour.

Spread the oil evenly over the bottom of the pan and program the robot for slow cooking at 140 °C (60 minutes). Allow the oil to heat up for 10 minutes, then add the meat to sear it.

After 10 minutes, remove the meat, add the onion, garlic, and salt, and let it simmer.

Add the remaining vegetables, the tomato, and the spices, stirring as you go, just as you would with each new ingredient.

At the end of the program, add the broth, wine, bay leaf, and meat, close the lid, and set the slow cooking function to 120 °C for 2 hours.

When there are 15 minutes remaining, check that the meat is no longer pink and remove the lid. If you want to thicken the sauce, add the flour mixed with a little broth.

Serve hot, with bread or white rice.