Hungarian veal goulash

Name: Hungarian veal goulash
Prep time: 20 min
Cook time: 8 h 30 min
Total time: 8 h 50 min
Cuisine: European
Ingredients: 1 kilogram (2 pounds) boned veal shoulder, chopped coarsely; 1/4 cup (35g) plain (all-purpose) flour; 1 tablespoon sweet paprika; 2 teaspoon caraway seeds; 1/2 teaspoon cayenne pepper; 2 tablespoon olive oil; 15 gram (½ ounce) butter; 1 large brown onion (200g), chopped coarsely; 2 clove garlic, crushed; 2 tablespoon tomato paste; 1 1/2 cup (375ml) beef stock; 400 gram (14½ ounces) canned crushed tomatoes; 3 small potatoes (360g), quartered; 2 medium carrots (240g), chopped coarsely; 1/2 cup (120g) sour cream; 1/2 cup coarsely chopped fresh flat-leaf parsley