Veal Goulash
Veal goulash is a recipe with fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 g dried porcini mushrooms
- 600 g lean veal (from the shank; pre‑cut)
- 3 onions
- 2 Garlic cloves
- vegetable oil
- Salt
- ground pepper
- 2 tbsp flour
- 100 ml dry white wine
- 400 ml veal stock
- 4 tomatoes
- 100 ml heavy cream
- 2 tbsp freshly chopped parsley
- Lemon juice
Instructions
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1.
Soak the mushrooms in hot water.
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2.
Wash, pat dry and cut the veal into bite‑sized pieces.
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3.
Peel the onions and garlic and dice them finely.
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4.
In a large pot, heat 2 tbsp oil and brown the veal all over; season with salt and pepper, remove and set aside.
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5.
Sauté the onions and garlic in the pan fat, dust with flour, then deglaze with wine. Drain the mushrooms, reserve the soaking liquid and pour it into the stock. Add the veal back to the pot, season again and simmer on medium heat for 45–60 minutes.
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6.
Meanwhile blanch the tomatoes, shock, peel, quarter, core and slice them thinly.
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7.
Add the tomato strips with cream and parsley to the goulash; simmer another 5 minutes. Season with salt, pepper and a splash of lemon juice and serve immediately.
