Veal Goulash with Capers and Tagliatelle
Veal goulash with capers and tagliatelle is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg veal (cut into bite‑sized pieces)
- 25 g butter
- 30 g flour
- 350 ml veal stock
- 150 ml Heavy Cream
- 1 egg yolk
- Salt
- Pepper (freshly ground)
- a splash of lemon juice
- 40 g capers
- 300 g Tagliatelle
- butter
- 2 tbsp finely chopped parsley
Instructions
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1.
Melt the butter in a pot, lightly brown the flour to make a roux, whisk in the stock until smooth, season, and simmer gently for 15 minutes while stirring. Add the cream and continue cooking for another 5–10 minutes, stirring occasionally.
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2.
Beat the egg yolk with a bit of sauce, fold into the sauce (do not boil). If the sauce is too thick, add more stock. Season with salt, pepper, and lemon juice.
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3.
Meanwhile, brown the veal in a pan with a little butter on all sides, then place it in the sauce and let it cook through for about 10 minutes.
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4.
Dissolve the browned bits with 2–3 tbsp water and stir into the ragout along with the capers. Taste again.
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5.
Cook the tagliatelle in plenty of salted water until al dente, drain, toss with 1 tbsp butter, and fold in parsley. Plate the veal ragout over the pasta and serve immediately.
