Veal Goulash with Mushrooms and Onions

Ingredients

• 1 kg veal shoulder, trimmed
• 2 veal bones
• 250 ml dry white wine
• Salt
• 1 onion
• 4 cloves of peppercorns
• 2 carrots
• 1 Garlic clove
• herbs (parsley, bay leaf, thyme)
• 1 tsp peppercorns
• 4 tbsp butter
• 2 tbsp flour
• 400 g small onions (e.g., pearl onions)
• 250 g small mushrooms
• Lemon juice
• pepper (ground)
• 1 egg yolk
• 100 g crème fraîche
• 2 tbsp chopped parsley

Instructions

1. 1.

   Wash and pat dry the veal shoulder. Place it with the bones in a large pot, add wine and enough water to cover, then bring to a boil. Skim off foam. Peel the onion and pierce with peppercorns. Peel and halve the carrots. Peel the garlic clove. Add the vegetables and herbs to the pot. Sprinkle peppercorns. Cover and simmer over low heat for about 1.5–2 hours. Melt half the butter in a small saucepan. Dust flour, let it foam, then deglaze with some broth. Remove from heat and cool.

2. 2.

   Melt 1 tbsp butter in another saucepan. Sauté the peeled small onions until golden. Deglaze with some veal stock and simmer.

3. 3.

   Clean mushrooms and brown them in a pan with the remaining butter.

4. 4.

   Lift the veal from the pot, drain, cut into large cubes. Remove bones. Strain the broth. Add the butter-flour mixture to the broth and whisk to dissolve. Reduce sauce to desired consistency. Whisk egg yolk, crème fraîche, and 2–3 tbsp of reduced sauce together. Stir this into the sauce and mix well. Return veal, mushrooms, and onions to the pot. Pour in more sauce. Warm gently over low heat (do not boil). Season with salt, lemon juice, and pepper, sprinkle parsley, and serve with white bread as desired.