Hungarian-style veal goulash

Instructions

1. Heat oil in a large saucepan over medium-high heat. Place flour in a large snap-lock bag. Add veal and shake to coat. Discard excess flour. Cook half the veal, turning, for 5 minutes or until browned. Transfer to a plate, Repeat with remaining veal. Return veal to pan with eschalot, carrot and capsicum and cook, stirring, for 5 minutes or until vegetables have softened.
2. Add tomato paste, combined paprika, bay leaves and thyme and cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour. 3 Remove lid and cook, uncovered, for 30–40 minutes or until veal is tender and sauce has thickened. Serve goulash topped with sour cream and parsley.