Veal goulash with root vegetables
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A thick veal stew with carrot, parsnip and onion in a paprika-tomato base — thicker and root-vegetable-based, unlike the bograch soup.
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1. Sauté the chopped onion in the olive oil. 2. Add the veal, carrot, parsnip and tomato. 3. Stir in the paprika and simmer until the vegetables are tender and the sauce has thickened.