Veal Goulash

Ingredients

• 1 kg veal goulash
• 2 onions
• 2 Garlic cloves
• clarified butter (for frying)
• 2 tbsp flour
• 600 ml veal stock
• Salt
• Pepper (freshly ground)
• 1 tbsp capers
• 200 ml heavy cream

Instructions

1. 1.

   Rinse the goulash, pat dry and cut into 2–3 cm cubes if necessary. Peel and dice the onions and garlic. Brown the meat in hot clarified butter in batches, then remove from the pot. Sauté the onions and garlic in 1 tbsp hot butter until golden brown, sprinkle with flour, cook briefly, and deglaze with a splash of stock. Return the meat to the pot, season with salt and pepper, and simmer gently for about 1½ hours, adding more stock as needed and stirring occasionally.

2. 2.

   Add 150 ml cream and the capers at the end, seasoning with salt and pepper to taste.

3. 3.

   Serve on plates, drizzling remaining cream over the top.

4. 4.

   Serve with yeast dumplings if desired.