Veal Cream Goulash

For the veal cream goulash, first trim the fat and tendons from the veal shoulder. Roughly dice the meat. Soak the porcini mushrooms in lukewarm water. Peel and quarter the shallots. Peel and finely dice the garlic cloves. Clean the celery and cut it into small pieces.

Heat the clarified butter in a roasting pan. Brown the meat in it all around and let it brown well. Add the shallots, garlic and celery and fry briefly. Season the meat with salt and pepper. Drain the mushrooms (collect the soaking water), fold in and fry briefly. Sift the flour onto the meat and brown. Add the lemon peel.

Pour the veal stock and lemon juice over the meat and cook uncovered at a low temperature for half an hour. Pour the porcini water through a filter. Continue cooking the goulash at low temperature for 20 minutes. Add the capers and the whipped cream. Continue cooking the goulash at low temperature for 10-15 minutes.

Season the veal goulash again, stir in the whipped cream and the chopped parsley leaves.

Related Recipes:

Veal Cream Goulash with Butter Gnocchi – Heino HuberFor the veal goulash, parry the veal shoulder and cut it into cubes weighing about 30g. Fry the onions in... Cream of Jerusalem Artichoke Soup with Porcini MushroomsFor the cream of Jerusalem artichoke soup with porcini mushrooms, place the porcini mushrooms in cold water... Veal Cream Goulash with Spelt DumplingsDice the meat. Roughly chop the onions. Heat the oil in a saucepan and fry the onions. Add paprika powder and... Veal Shanks with Vegetable and Mushroom SauceClean the celery, put aside the nice green, cut the celery equally into small cubes, chop the celery green... Veal Shank Soule with White Beer Sabayon*6-8 servings 1. Cut onion in half diagonally with skin on, roast halves on cut surfaces in a frying pan until... Potato Goulash with DebrezinerFor the potato goulash with Debreziner, peel the potatoes and cut into small cubes. Remove the seeds from the... Veal Cream Goulash with Autumn VegetablesPasta dishes are always a good idea! Preparation (circa 55 min): Make pasta in light salted water al dente... Celery Consomme with Crab Tails* 4-6 servings Peel one onion and chop into very fine cubes, peel the garlic clove and press through the... Grilled Porcini MushroomsFor grilled porcini mushrooms, first cut the porcini mushrooms into slices about 4 mm thick. Mix the parsley... Veal ShankFor the veal shank, cook a soup from onions, veal bones, water, the crushed bay leaves, cloves, leeks and a...