Veal Goulash with Carrots and Cashews

Ingredients

• 800 g veal (from the shoulder)
• 1 onion
• 2 tbsp clarified butter
• 2 tbsp flour
• 1 bay leaf
• Salt
• Pepper (freshly ground)
• 1 tsp Sweet paprika powder
• 1 Garlic clove
• 2 tbsp Tomato paste
• 250 ml dry white wine
• 375 ml meat broth
• 400 g Carrots
• 3 spring onions
• 100 g Sour cream
• 70 g cashew nuts

Instructions

1. 1.

   Peel and finely chop the onion.

2. 2.

   Trim large fat pieces from the veal, cut into bite‑sized chunks, and sear in hot clarified butter until browned; transfer to a pot. Sprinkle with flour and paprika, briefly sauté, then add bay leaf, chopped onions, crushed garlic, stir in tomato paste, pour wine and broth, season with salt and pepper, cover and simmer gently for about 45 minutes.

3. 3.

   Meanwhile peel carrots and slice crosswise into rounds.

4. 4.

   Wash and trim spring onions; cut the green part into ~3 tbsp fine rings and set aside. Blanch the green rings in boiling salted water for ~6 minutes, drain, rinse, let dry, then cut into ~1 cm thick rings. After 30 minutes of cooking, add carrots to the pot. Toast cashews without oil in a pan. Stir sour cream into the finished veal‑carrot ragout, add the blanched onion rings, season with salt and pepper, garnish with toasted cashews and green onion rings, and serve.