Veal with celeriac is a Bulgarian stew in which the meat simmers slowly with celeriac, onion and carrot. Celeriac is in season and gives the sauce a mild flavour, while a squeeze of lemon at the end freshens it.
Ingredients
- 700 gveal (shoulder)
- 600 gceleriac
- 1 large (150 g)onion
- 1 (100 g)carrot
- 3 tbspsunflower oil
- 1 tbspflour
- 1 tsppaprika
- 700 mlhot water
- 2bay leaves
- ½ tspblack pepper
- 1½ tspsalt
- 2 tbsplemon juice (from ½ lemon)
- 3 tbspparsley, finely chopped
Method
Cut the meat
Cut the shoulder into 3 cm cubes and pat them dry with kitchen paper. Dry meat browns more easily and gets a golden crust.
Brown it in batches
Heat 2 tbsp of oil in a wide pot over high heat. Brown the meat in two batches, 4–5 minutes each, until golden on all sides. Move it to a plate.
Don't crowd the pot, or the meat will release juice and boil.
Soften the vegetables
Add the remaining 1 tbsp of oil to the same pot, then the finely chopped onion and the carrot cut into rounds. Stir over medium heat for about 5 minutes, until the onion turns translucent.
Simmer the meat
Return the meat and take the pot off the heat. Sprinkle in the paprika and flour and stir for 20 seconds. Pour in 700 ml of hot water and add the bay leaves and black pepper. Cover and simmer on low heat for about 60 minutes, until the meat pulls apart easily with a fork.
Paprika burns fast, so add it only off the heat.
Add the celeriac
Peel the celeriac, cut it into 3 cm cubes and add it to the pot with 1½ tsp of salt. Cook with the lid on for another 25 minutes, until a fork slides easily into the cubes.
Finish with lemon
Take the pot off the heat, add the lemon juice and parsley and stir gently. Let the stew rest for 5 minutes before serving.
Take out the bay leaves before you serve.
How to serve
Serve in deep bowls with a slice of crusty bread, and put a plate of sauerkraut or pickles on the side.
Per serving (approx.): 455 kcal · protein 37 g · fat 19 g · carbohydrates 21 g