Veal Goulash with Tarragon

Ingredients

• 600 g veal goulash
• 200 g onions
• 2 tbsp clarified butter
• Salt
• Pepper
• 1 tbsp curry powder
• 1 tbsp mustard
• 250 ml white wine
• 700 ml veal stock
• 250 g Mushrooms
• 2 tbsp oil
• 250 g heavy cream
• 1 tbsp tarragon
• 2 mini cucumbers
• 50 g bacon

Instructions

1. 1.

   Peel and dice onions. Rinse meat, pat dry and cut into bite-sized pieces. Clean mushrooms and slice thickly.

2. 2.

   Brown bacon in hot clarified butter, add meat and sear all sides. Add onions and cook together. Sprinkle with curry, season with salt and pepper, then pour in wine.

3. 3.

   Reduce wine, then add stock and cream. Stir in mustard and let the goulash simmer gently for about 1 hour. Add water if needed.

4. 4.

   Stir in cucumbers and mushrooms, add half of the tarragon. Continue to simmer quietly for another 20-30 minutes. Taste, thicken sauce as desired, and serve sprinkled with remaining tarragon.