Veal Goulash with Pasta

Ingredients

• 1 kg veal goulash
• 2 onions
• 2 Garlic cloves
• butter for frying
• 2 tbsp flour
• 600 ml veal stock
• 200 ml apple juice
• Salt
• pepper (ground)
• 1 tbsp hot paprika powder
• 250 g Hokkaido pumpkin flesh
• 1 apple
• 1 cinnamon stick
• 400 g wide ribbon pasta
• 1 tbsp butter
• 200 ml whipping cream
• 1 tbsp freshly chopped sage
• 20 ml Calvados
• a splash lemon juice
• cinnamon powder for sprinkling

Instructions

1. 1.

   Rinse the goulash, pat dry and cut into ~3 cm cubes if needed. Peel and dice onions and garlic. Brown the meat in hot butter in batches, then remove from pot. Sauté onions and garlic in 1 tbsp hot butter until golden brown, dust with flour, cook briefly, deglaze with some stock and apple juice. Return the meat, season with salt, pepper, add paprika, stir occasionally and simmer gently for about 1.5 hours, adding more stock as needed.

2. 2.

   Dice the pumpkin. Peel the apple, quarter it, remove seeds, cut quarters into strips. Add both along with the cinnamon stick to the goulash during the last ~15 minutes.

3. 3.

   Cook pasta in salted water until al dente, drain and toss in a hot pan with butter.

4. 4.

   Add about 120 ml cream, sage, and Calvados to the goulash, season with salt, lemon juice, pepper. Remove the cinnamon stick, serve over pasta, drizzle remaining cream, sprinkle cinnamon powder, add pepper and serve.