Veal Vegetable Goulash

Ingredients

• 1 onion
• 1 Garlic clove
• 400 g waxy potatoes
• 2 carrots
• 600 g pre-cut veal goulash (ready to cook)
• 2 tbsp plant oil
• 1 tbsp sweet paprika powder
• Salt
• black pepper (ground)
• cumin (ground)
• 800 ml meat broth
• 1 red bell pepper
• 4 tomatoes
• 150 g mushrooms (e.g., small porcini or chanterelles)
• 100 ml whipping cream
• 2 tbsp freshly chopped parsley
• 1 tsp lemon juice

Instructions

1. 1.

   Peel and dice the onion and garlic. Peel the potatoes and carrots; cut the potatoes into bite-sized pieces and slice the carrots. Rinse the meat and pat dry. Brown the meat in hot oil in a pot all over. Add the prepared vegetables, let them wilt briefly. Season with paprika, salt, pepper, and cumin, then cover with broth. Bring to a boil and simmer gently, covered, for about 1.5 hours, stirring occasionally and adding more broth if needed.

2. 2.

   Meanwhile wash, halve, trim, and chop the bell pepper. Blanch the tomatoes, peel, quarter, seed, and cut into pieces. Clean the mushrooms and depending on size halve or cut them. Add the pepper, tomatoes, and cream to the goulash during the last 20 minutes of cooking.

3. 3.

   Finally sprinkle with parsley and season with lemon juice, salt, and pepper before serving.