Ingredients serves 10:
2.2 lb/1 kg veal shoulder, 2 onions, 5 tablespoon cooking oil, 1 tablespoon quality paprika, 1 green pepper, chopped, 1 tomato chopped, 3 cloves garlic or 2 teaspoon garlic cream, 1/4 teaspoon ground caraway seeds, 1 teaspoon salt, 1/4 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste, 9 oz/25 dkg each, mushrooms, peas green beans, carrots, parsley root (may use frozen), 10 1/2 oz/30 dkg pork marrow, 2-3 bay leaves, 2-3 sprigs fresh tarragon, 1/3 cup fresh dill, 2 teaspoon mustard, 1-2 tablespoon tarragon vinegar or lemon juice, 2 1/2-3 quarts/liters beef stock (or bouillon cubes diluted in water), 7 oz/2 dl each sour cream and heavy cream, 2 tablespoon all-purpose flour

Clean the meat of tendons and membranes and cut into 1”/2 cm cubes. Peel and mince the onion and wilt in the oil in a pot. Add the meat and stir until it turns white. Remove from heat and dust with paprika. Add the pepper and tomato along with the crushed garlic, caraway seed, salt, and paprika cream. Pour a little water over it (about 3 oz/1 dl) and stew covered on low heat until almost done, about an hour. Replenish any broth that may have evaporated with water, a little at a time. Clean the vegetables and dice all but the mushrooms, which should be sliced. Add to the nearly cooked veal stew along with the peas and cut up marrow. Season
with the bay leaves, chopped tarragon and dill, and flavor with the mustard and vinegar. Cover with soup stock (or seasoned water). As soon as it comes to a boil add salt and finish cooking on low heat, covered, about 30 minutes. Blend the sour cream, heavy cream and flour until smooth. Add a bit of the goulash to it, blend, and add to the pot to thicken the stew. Adjust seasoning as necessary.

Preparation time: 3 hours
Calories per serving: 610
Skill: Easy to prepare