Veal Goulash with Mushrooms

Ingredients

• 800 g veal goulash (pre‑made, from shoulder or shank)
• 2 onions
• 2 Garlic cloves
• butter for frying
• 2 tbsp flour
• 500 ml veal stock
• Salt
• Pepper (freshly ground)
• 250 g fresh mushrooms
• 150 ml whipping cream
• 1 tbsp capers

Instructions

1. 1.

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

2. 2.

   Meanwhile clean the mushrooms and halve or quarter them. In a hot pan with 2 tbsp oil, brown until golden. Remove from heat, season with salt and pepper.

3. 3.

   Finally add 150 ml cream and capers to the goulash, taste for seasoning, and fold in the browned mushrooms.

4. 4.

   Serve immediately on plates.