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Veal Goulash With Paprika, Caraway And Fried Capers

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Ingredients

4 tablespoons unsalted butter

2 large white onions, thinly sliced

2 garlic cloves, thinly sliced

1/4 cup sweet paprika

1 teaspoon caraway seeds

1/4 cup dry white wine

4 cups veal stock or chicken stock

4 pounds trimmed veal shoulder, cut into 2-inch pieces

Salt and freshly ground pepper

1 tablespoon fresh lemon juice

1/4 cup crème fraîche, plus more for serving

1/2 cup plus 1 teaspoon capers, drained

Vegetable oil

1 cup chopped roasted red peppers (8 ounces), for garnish

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