Summary

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Bread dumplings go very well as a side dish, but noodles also taste great.