Veal Blanquette Paprika

I always think of ‘blanquette de veau’ as an old-fashioned dish; perhaps because it was one of the first things I learned to make. In any case it is a simply-made and comforting casserole. My version here is a cross between a blanquette and a veal goulash, so it is influenced by both France and Hungary. The red pepper and garlic melt in the sauce as it cooks and the result is smooth and mild. Serve it with plenty of rice, either white long-grained or brown.