Summary

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

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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.