Shepherd's Goulash

Cut the beef, pork, and veal into even cubes, about 2.5 cm in size. Pat the meat dry with a paper towel.

In a large cast-iron pot, heat the olive oil over medium-high heat. Add the finely chopped onion, grated carrot, celery root, and a pinch of salt. Sauté, stirring occasionally, for 12 to 15 minutes, until the vegetables are completely softened and nicely caramelized.

Add the finely chopped garlic and tomato paste to the softened vegetables. Sauté for 1 to 2 minutes, until the garlic becomes fragrant.

Add the beef and veal to the pot first. Stirring constantly, cook the meat for 8 minutes, until it changes color and sears.

Stir in the ground sweet and hot paprika, then pour the red wine into the pot. Gently scrape the browned bits from the bottom of the pot with a wooden spoon and cook for 3 to 4 minutes, until the alcohol evaporates.

Pour the warm beef stock into the pot and add the bay leaf, salt, and ground black pepper. Cover the pot, reduce to a simmer, and slowly braise for 45 minutes.

After 45 minutes, add the chopped pork to the pot. Cover the pot again and slowly cook everything over low heat for another 75 to 90 minutes, until all three types of meat are completely tender and the sauce becomes naturally thick and velvety.

Before serving, remove the bay leaf from the goulash. Pour the hot shepherd's goulash into deep plates and serve warm.##