Veal Cream Goulash

Pasta dishes are simply always delicious!

The tender veal has a considerably shorter cooking time than sinewy beef. To allow the onions to liquefy and bind the sauce anyway, chop them very finely and sauté them first (as good as already steamed a little bit soft) before adding the meat to the cooking pot.

Cut the meat into large cubes. Finely dice the onions and sauté them in the hot fat in a large, shallow saucepan. They should be quietly simmering in it, and only very gradually take on a hint of color – so set the temperature below medium.

When the onions are soft, add the chopped garlic and then the meat – in portions, so that the temperature in the saucepan is not lowered too much. The meat should now be simmering with the onions, and the temperature may now be increased: The meat should be clearly browning, while the juice that escapes in the process prevents the onions from becoming too dark.

Stir and turn constantly so that all the meat cubes come into contact with the temperature all around. While doing this, season with salt, season with pepper and add the allspice berries crushed with the edge of a knife.

Only when everything is properly cooked through and the meat no longer shows any raw color, mix in the paprika powder – first the mild, bright red one, then possibly a little bit of the lighter one.

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