1.5 lbs veal or beef cutlet, 2 large carrots, 1 green bell pepper diced, 1 red bell pepper diced, 3 cloves garlic minced, 4 cups beef broth, 1 sprig fresh thyme, 1 cup buttermilk, 1/2 cup red wine or dry white wine, 2 medium onions chopped, 2 tablespoons butter or margarine, 3 tablespoons all-purpose flour, 1 tablespoon tomato paste, salt and pepper to taste, 1 teaspoon paprika
1.5 lbs veal or beef cutlet, 2 large carrots, 1 green bell pepper diced, 1 red bell pepper diced, 3 cloves garlic minced, 4 cups beef broth, 1 sprig fresh thyme, 1 cup buttermilk, 1/2 cup red wine or dry white wine, 2 medium onions chopped, 2 tablespoons butter or margarine, 3 tablespoons all-purpose flour, 1 tablespoon tomato paste, salt and pepper to taste, 1 teaspoon paprika
Cut the veal into bite-sized pieces and sear them quickly in hot butter or margarine
Remove the veal when browned and add the onion, carrots, thyme, and garlic to a large pot
Cook over low heat for 5 minutes
Add the paprika and cook for an additional 5 minutes
Stir in the tomato paste, flour, and beef broth, along with half of the bell peppers
Bring the mixture to a boil, then reduce the heat and simmer until the sauce thickens
Return the veal to the pot, season with salt and pepper, and add a sprig of thyme
Simmer the veal in the sauce for 30 minutes or until it's tender
Remove the veal from the pot and let it rest
Skim off any excess fat from the surface of the sauce and stir in the buttermilk and red wine
Serve the goulash with the remaining bell peppers on top.
