Viennese Veal Goulash

Summary

Ingredients

• 1 kg veal shoulder or veal wagtail, loosened
• 200 g onion (s)
• 4 tablespoon oil
• 1 tablespoon paprika powder, noble sweet
• 0.75 liter ¾ beef broth, mild
• some lemon juice and zest, grated
• liter ⅛ sour cream
• 1 tablespoon flour

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Instructions

1. Cut the meat into 3 cm cubes. Peel and dice the onions. Heat the oil, roast the onions until light brown, add the paprika powder, stir, then deglaze immediately with a little cold water. Stir in the veal, sauté, season with salt. Pour hot stock, add lemon zest and juice. Cover the meat in the oven at 180 degrees for about 1 1/2 to 2 hours until soft.
2. Lift the meat out of the juice. Mix the sour cream and flour with a whisk and stir quickly into the boiling juice. Boil, season, mix or strain for 5 minutes.
3. Put the meat in the sauce, heat again.