Calf Goulash
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg veal, from the leg
- 1 large onion (s)
- 200 g mushrooms, (chanterelles or mushrooms)
- 2 tablespoon honey
- 400 ml veal stock
- 150 ml white wine
- 0.5 ½ glass Madeira
- 50 ml cream
- 1 egg (s), including the yolk
- 1 teaspoon tarragon, rubbed
Print Recipe
Pin Recipe Instructions
- Cut the meat into cubes, removing fat and tendons, lightly salt and pepper. Halve the onion and cut into fine rings, clean the mushrooms and cut into slices.
- In the casserole, sear the meat (in portions if necessary) in a little oil on all sides and take it out of the pot. Put a little more oil in the pan and lightly brown the onions in it. Add the honey and glaze for a few minutes. Add the meat again, sauté for a few minutes while stirring and deglaze with the wine. Stir well, then add the tarragon and stock. Bring to the boil briefly and simmer everything until soft for 1½ hours over a mild heat.
- After an hour of cooking, season the goulash with Madeira to taste. Whip the cream and egg yolk and stir in. For the final fine taste you can stir in a little almond butter, for further thickening stir in a porridge made from 2 teaspoons of arrowroot flour and 2 tablespoons of white wine.
- Rösti or tagliatelle, light-colored vegetables and a delicious white wine go well with it.
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