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VEAL PAPRIKA
(Serves Serves 6)

This is a favourite of ours, and a great meal to take the edge off of those last lingering cold days. The preparation is quite easy, and then you just let it simmer slowly on the stovetop. Great for a weekend meal, with leftovers to start the week with.

500g cubed veal or beef

1 tbsp flour

2 tbsp sweet paprika powder

2 cloves garlic, finely chopped

1 onion, chopped

1 tbsp oil

1 tsp sugar

50g tomato paste

250g ripe tomatoes, chopped

1/2 cup red wine

1 tsp lemon zest

1 tsp salt

pepper to taste

1 tsp caraway seed or powder

1 tbsp fresh marjoram or thyme

2 bay leaves

pinch nutmeg

150g red or green capsicum (or vegetables of your choice) - OPTIONAL

1. In a large heavy based saucepan, saute onion and garlic in oil until onion is softened and golden - about 5 minutes.
2. Toss cubed meat with flour and paprika and brown coated meat in saucepan (add a little more oil if necessary).
3. Stir in remaining ingredients (except for capsicum) and any remaining flour/paprika mixture, bring to a boil then reduce heat and simmer gently, covered, for 45-60 minutes until tender - stir every once in a while to keep from catching on bottom of pan. 
4. Add capsicum or vegetables, if using, in the last 5 minutes of cooking.
5. Serve with mashed potatoes, crusty bread and any other steamed vegetables of your choice.

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