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1
In a skillet, heat 1 tbsp (15 ml) of the oil over mediumhigh heat for 30 seconds.
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2
Add veal, in batches, and cook, stirring, adding more oil as necessary, until browned, about 5 minutes per batch.
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3
Using a slotted spoon, transfer to slow cooker stoneware.
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4
Reduce heat to medium.
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5
Add onions to pan and cook, stirring, until softened, about 3 minutes.
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6
Add garlic, caraway seeds and peppercorns and cook, stirring, for 1 minute.
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7
Add mushrooms and toss to coat.
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8
Add flour and cook, stirring, for 1 minute.
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9
Add tomatoes, with juice, and broth and bring to a boil.
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10
Transfer to slow cooker stoneware.
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11
Stir well.
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12
Cover and cook on Low for 8 hours or on High for 4 hours, until veal is tender.
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13
Add paprika solution to slow cooker stoneware and stir well.
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14
Add red peppers and stir well.
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15
Cover and cook on High for 30 minutes, until peppers are tender.
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16
To serve, ladle into bowls and top each serving with 1 tbsp (15 ml) of the dill and a dollop of sour cream, if using.
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17
Make Ahead
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18
This dish can be partially prepared before it is cooked.
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19
Heat 1 tbsp (15 ml) of the oil and complete Step Cover and refrigerate overnight or for up to 1 day.
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20
When youre ready to cook, either brown the veal as outlined in Step 1 or add it to the stoneware without browning.
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21
Stir well and continue with Steps 3 and
