Veal Goulash

Ingredients

• 800 g veal goulash
• 2 onions
• 2 Garlic cloves
• 2 tbsp clarified butter
• 1 tbsp Tomato Paste
• 400 g peeled tomatoes (canned)
• 350 ml veal stock
• Salt
• Pepper (freshly ground)
• 1 tbsp hot paprika powder
• 250 g carrots
• 1 sprig tarragon
• 0.5 lemon zest
• 150 ml whipping cream
• 2 tbsp crème fraîche

Instructions

1. 1.

   Rinse the goulash, pat dry and cut into ~3 cm cubes if necessary. Peel and dice the onions and garlic. Brown the meat in 1 tbsp hot clarified butter in batches, then remove from pot. Sauté onions and garlic in hot butter until golden brown. Add tomato paste, cook briefly, then deglaze with a splash of stock. Add tomatoes. Return meat to pot, season with salt, pepper, add paprika, and simmer gently for about 1 hour, adding more stock as needed and stirring occasionally.

2. 2.

   Peel the carrots, cut lengthwise in half, then slice into ~3 cm thick pieces. During the last ~30 minutes, add the torn tarragon leaves, lemon zest, and cream to the goulash. Stir in crème fraîche, taste, and serve on plates. Offer spaetzle on the side if desired.