Rose Veal Paprikash Recipe | Saveur

Ingredients

• 4 lb. rose veal stew meat, cut into 2-in. pieces
• 2½ cups dry white wine
• 3 bay leaves
• Handful of fresh mint, oregano, fennel fronds, and thyme
• 1 tsp. whole black peppercorns
• Kosher salt
• 1 Tbsp. curry powder
• 3 Tbsp. olive oil
• 3 medium carrots, peeled and thinly sliced
• 1 celery stalk, thinly sliced
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 Tbsp. sweet paprika
• 1 tsp. smoked paprika
• 1 cup fresh tomato juice or tomato purée
• 1 cup chicken stock
• 1 cup thinly sliced roasted red peppers
• 2 tsp. cornstarch dissolved in 2 Tbsp. water
• ½ cup sour cream
• Cayenne pepper (optional)
• Cooked grits, egg noodles, or rice pilaf, for serving
• Finely chopped parsley, for garnish