Stefan's Goulash

from Top Chef: The Quickfire Cookbook

• 2 tablespoons olive oil
• 1/2 pound veal shoulder, cut into 1/2-inch cubes
• 1 potato, cut into 1/2-inch cubes
• 1 carrot, peeled and coarsely chopped
• 1 parsnip, peeled and coarsely chopped
• 1/4 small head cabbage, cored and chopped
• 2 strips bacon, chopped
• 2 cups chicken stock
• 1 cup dry white wine
• Leaves from 2 sprigs thyme
• Leaves from 1 sprig rosemart
• 1 bay leaf
• Salt and pepper
• Chopped fresh flat-leaf parsley for garnishing [Nope]

 
Mise en place.  I doubled all the ingredients except for the olive oil where I used 3 tablespoons of instead of 4 to sautee the veal.
I've cooked this "goulash" (I've never really seen another recipe for it like this one before.  It typically only really contains beef and paprika.) 5 or 6 times but this is the first time I've done so while writing this blog.  I love the flavors and cooking the dish as is doesn't quite seem worth the time.

 
Brown the veal.

 

Dump in the rest of the ingredients and simmer for about 1 hour until the veal is tender,

Voila.  One pot meal I return to on a fairly regular basis.
Started cooking this in my early days and it's the one dish I've cooked regularly from this cookbook.  Simple.  Good