Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Rösti or tagliatelle, light-colored vegetables and a delicious white wine go well with it.