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1
Heat half the oil in a large frying pan over a medium heat.
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2
Cook veal in batches for 3-4 minutes until browned.
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3
Transfer to a plate.
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4
Add remaining oil to the same pan and saute onion, carrot and garlic for 4-5 minutes until soft and lightly golden.
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5
Add brandy and cook until reduced by half.
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6
Add paprika and cook, stirring, for 1 minute.
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7
Stir in tomato paste.
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8
Return meat to pan with stock.
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9
Bring to a boil, then reduce heat to very low and simmer very slowly, covered, for an hour, or until meat is very tender.
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10
(Test a piece of meat and see if it will pull apart using two forks.
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11
).
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12
Remove lid, increase heat slightly and simmer, uncovered, for 10-15 minutes to thicken sauce slightly.
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13
Remove frypan temporarily from heat and reduce stove setting to low.
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14
Place sour cream into a small bowl and add a serving spoon of the sauce from the frypan.
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15
Whisk in thoroughly with a small whisk or spoon until there is no sign of curdling.
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16
Now, add another spoonful of sauce and whisk again until smooth.
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17
Add the sour cream mixture to the frypan and mix well.
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18
Add artichoke halves.
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19
Return pan to heat and reheat gently.
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20
Meanwhile, cook fettucine in a large pan of rapidly boiling, salted water (fresh fettucine should only take about 2 minutes to cook), then drain well.
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21
Place butter, salt, pepper and caraway seeds (if using) into a large mixing bowl.
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22
Add hot, drained, fettucine noodles and toss until butter is melted.
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23
Pile fettucini into bowls, top with goulash, add a teaspoon or two of sour cream on top and garnish with chopped parsley.
