While some European veal is still produced in very unethical ways, British rose veal treats the young cows humanely. Plus let’s face it: if you’re drinking milk then the dairy industry is going to have left over young male calves they’re going to slaughter, so we may as well not waste them.

So this week I’m doing a Hungarian Goulash using the excesses of sweet paprika we picked up on holiday in Kos, Greece. Unsurprisingly the recipe is from America’s Test Kitchen’s Slow Cooker Revolution. Their recipe was for beef, and for twice the amount, so we ended up with:

• 810g veal skirt steak
• 2 onions, minced
• 1/4 cup sweet paprika
• good squeeze tomato purée
• 1 tbsp rapeseed oil
• 6 garlic cloves, minced
• 1/2 tsp caraway seeds
• 1 cup chicken stock
• 1 tbsp Worcestershire sauce
• 1 tbsp cornflour
• 1 bay leaf

The onion, paprika, oil, tomato purée, garlic & caraway get mixed and microwaved to soften the onions and bloom the spices: about 3 minutes.

The veal is cut into about 6cm pieces.

Stock, Worcestershire sauce, cornflour (shaken with water first) and bay leaf go into the slow cooker, then the onion mix, then the veal, and it all gets mixed up.

This then cooks for 9 hours on low before being served with homemade tagliatelle, french beans, and Hungarian Kifli bread. It’s then topped with half fat crème fraîche and more sweet paprika sprinkled over the top.

 It all worked really well together, but I guess somewhat unsurprisingly it wasn’t spicy enough for us! If I did it again I’d add some cayenne pepper to the mix.