Goulash

Ingredients:

  • 1 kg veal neck or veal shoulder
  • 2 onions
  • 2 cloves of garlic
  • Clarified butter for frying
  • 2 tbsp flour
  • 500 ml veal stock
  • salt for seasoning
  • freshly milled pepper
  • 400 g mushrooms
  • 1 tbsp cooking oil
  • 150 g cream
  • 1 tbsp capers
  • Chopped parsley to garnish

Nutrition values

16
27
67
4
> 60 minutes
veal neck or veal shoulder
**
pot-roasting
563

Preparation

Take the meat out of the fridge half an hour before you start. Cut the meat into 2.5-centimetre cubes. Peel the onions and garlic and chop finely. Heat the clarified butter in a casserole dish or pan and sear the meat on all sides. Remove the meat and then soften the onions and garlic. Sprinkle with flour and deglaze with some of the stock.  

Return the meat to the pan and season with salt and pepper. Gradually add the rest of the stock, cover with a lid and leave to simmer over a low heat. (Veal shoulder needs between 60 and 90 minutes; veal neck needs about 45 minutes.) In the meantime, clean the mushrooms and cut them in half or in quarters, depending on their size, then fry in hot oil in a pan. Season with salt and pepper. Once the meat is cooked, add the mushrooms to the goulash and heat through briefly. Stir in the cream and capers.

Serve the veal goulash with noodles or rice, and garnish with parsley. Delicious with a green salad.

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