Veal Goulash with Carrots and Vanilla

Ingredients

• 800 g veal (pre‑cut, e.g., from the shoulder)
• 400 g Carrots
• 2 Vanilla Beans
• 3 spring onions
• 2 Garlic cloves
• 2 shallots
• vegetable oil
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 200 ml dry white wine
• 400 ml veal stock

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite‑sized pieces.

2. 2.

   Peel the carrots and slice them. Split the vanilla beans lengthwise and break into pieces.

3. 3.

   Wash, trim, and finely dice the spring onions.

4. 4.

   Peel and mince the garlic and shallot.

5. 5.

   Heat 2 tbsp oil in a Dutch oven and brown the meat all over. Season with salt and pepper, then remove it from the pot. Sauté the shallot, garlic and carrots in the remaining fat, dust with flour and deglaze with white wine. Add the stock, return the meat and vanilla beans, and simmer on medium heat for 50–60 minutes.

6. 6.

   Season with salt and pepper, plate, and serve.