Veal Goulash with Vegetables

Ingredients

• 1 kg veal meat (neck or shoulder)
• 2 tbsp clarified butter
• 2 onions
• Salt
• Pepper
• 250 ml dry white wine
• 400 ml veal stock
• 1 bay leaf
• 4 sprigs thyme
• 400 g black salsify
• 1 lemon (juice)
• 400 g waxy potatoes
• 1 tbsp quince jam
• 1 tbsp chives

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Rinse the meat, pat dry and cut into bite‑sized cubes. Brown in 1 tbsp hot clarified butter in a roasting pan all over. Season with salt and pepper, then remove from the pan. Peel and finely dice the onions. Sauté in the remaining butter in the pan, deglaze with wine and stock, and return the meat. Cover and roast for about 1½ hours, stirring occasionally and adding more stock if needed.

3. 3.

   Peel, wash, and halve or third the black salsify sticks. Immediately place them in a bowl of water with lemon juice. Peel, wash, and cut the potatoes into pieces. After about an hour, add the drained black salsify to the stew and continue cooking until tender.

4. 4.

   Season with quince jam, salt, and pepper, garnish with chives, and serve.