Michael Tittel. Michael Tittel
Ouita Michel traveled to Hungary with her parents on a fateful trip in the summer of 1985. There, the Kentucky chef fell in love with paprika and the many soups and stews Hungarian home cooks make with it. Michel grew up eating veal ethically raised on her family’s cattle farm in Wyoming, and when Our Home Place Meat started promoting its rose veal program, Michel decided to create a home-grown version of Hungarian veal paprikash. Chuck or rump roast (or a combination of the two) work best in this dish. Unlike traditional veal, which typically comes from young cattle raised in unsanitary feedlots, rose veal (also called rose beef) is always pasture-raised, and can be purchased online from Our Home Place Meat, a cooperative of farmers dedicated to high animal welfare standards.
Featured in “Veal’s Reputation is Complicated—And Worth Reassessing” by Keith Pandolfi.
Yield: 4–6 Time: 5 hours 45 minutes 4 lb. rose veal stew meat, cut into 2-in. pieces 2½ cups dry white wine 3 bay leaves Handful of fresh mint, oregano, fennel fronds, and thyme 1 tsp. whole black peppercorns Kosher salt 1 Tbsp. curry powder 3 Tbsp. olive oil 3 medium carrots, peeled and thinly sliced 1 celery stalk, thinly sliced 1 medium yellow onion, thinly sliced 3 garlic cloves, finely
