Veal Goulash

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • g 1,200 veal shoulder, loosened
  • 600 g onion (s), chopped
  • 6 tablespoon oil
  • 60 g paprika powder, noble sweet
  • 6 tablespoon tomato paste
  • 600 ml soup, (beef soup)
  • 300 ml water
  • 6 cloves garlic
  • Lemon peel
  • 300 g sour cream
  • 3 tablespoon flour
  • salt and pepper
  • Caraway
Veal Goulash
Veal Goulash

Instructions

  1. Dice the meat. Sweat the onion in oil. Stir in paprika powder and tomato paste. Add the soup and water and bring to the boil. Add the meat, season with salt, pepper, caraway seeds, lemon zest and garlic. Half cover and let simmer for approx. 45 minutes.
  2. Lift the meat out of the pot, whisk the cream with the flour, stir into the sauce and simmer for about 3 minutes. Puree the sauce finely, add the meat again, bring to the boil, turn off the oven and let it steep for another 5 minutes.

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