Summary

Ingredients

• 750 g veal oulash
• 2 onions)
• 2 tablespoon clarified butter
• 1 can tomato (s), peeled (approx. 400 g) or
• 6 tomato (s), fresh, peeled and 1 - 2 tablespoons tomato paste
• 1 tablespoon paprika powder, noble sweet
• 250 ml meat or vegetable stock, hot
• 150 ml cream
• salt
• Black pepper from the mill
• 1 teaspoon lemon peel, grated, untreated
• 2 tablespoon sour cream or crème fraiche
• 1 tablespoon parsley, finely chopped

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Instructions

1. Peel and finely chop the onions. If necessary, drain the tomatoes and mash them a little.
2. Heat the clarified butter in a large saucepan and sear the meat in portions. Push the crispy meat aside before searing the next portion. Add the onions and roast them briefly, sprinkle with paprika powder and sweat lightly.
3. Pour in the hot broth, stir in the tomatoes, if fresh tomatoes are used, add tomato paste, cover and let simmer gently over a mild heat for approx. 45 minutes.
4. Then stir in the cream and lemon zest, season with salt and pepper and cook covered for another 15 minutes. Finally stir in the creme fraiche or sour cream, if necessary let it boil down a little without the lid, season with salt and pepper and sprinkle with parsley.