Lili Deutsch's Hungarian Veal Goulash Recipe - (4/5)

Ingredients

• Olive oil for sauteeing
• 2 large yellow onions, chopped (about 1 1/2 cups)
• 4 cloves garlic, chopped, more, if desired
• 2 tablespoons Hungarian paprika
• 4 pounds veal, cut into 1 1/2-inch cubes and coated in flour
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper, or more, if desired
• 1/2 cup chopped parsley
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 2 cups sliced carrots, quartered
• 1 cup chopped potatoes
• 1/2 cup sliced celery
• 2 cups good tomato sauce or 2 cups canned or fresh plum tomatoes, peeled and chopped
• 2 cups good red wine, such as merlot
• 2 cups chicken stock, preferably homemade
• small red and yellow bell peppers