Veal Cream Goulash with Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g shoulder veal (oulash)
- 300 g onion (s)
- 2 tablespoon clarified butter
- Salt and pepper from the mill
- 1 tablespoon mustard, medium hot
- 1 teaspoon paprika powder, noble sweet
- 0.7 liter white wine, dry (Riesling)
- 500 ml vegetable stock or veal stock
- 400 g mushrooms
- 2 tablespoon vegetable oil
- 400 ml whipped cream
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Fry the meat in the hot clarified butter in a wide casserole until golden on all sides. Add onions and sweat. Salt and pepper the meat, stir in the mustard.
- Remove the saucepan from the stove, sprinkle with the paprika powder, pour in the wine and broth. Cover and simmer on a mild heat for about 45 minutes.
- Rub the mushrooms with kitchen paper and cut into thin slices. Toast in hot vegetable oil in a pan, season with salt and pepper and set aside.
- When the meat is done, stir in the cream and simmer for a few minutes without the lid. Fold in the mushrooms loosely. Cut the chives into rolls and sprinkle over them.
- Bread dumplings go very well as a side dish, but noodles also taste great.
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