Veal Cream Goulash with Butter Gnocchi

For the veal goulash, parry the veal shoulder and cut it into cubes weighing about 30 g. Remove the skin from the onions, cut them into small pieces, roast them in clarified butter until golden brown, add paradeis pulp and paprika powder, roast the whole thing and extinguish with red wine vinegar.

Pour in the veal stock, let the sauce bubble up and add the herb mixture, a crushed garlic clove and about 1 tbsp of grated lemon peel. Add the meat and simmer gently in the sauce for about 1 hour. Remove the meat from the sauce with a slotted spoon, place in a large enough bowl and cover with a wet dishcloth. Reduce the sauce to the desired consistency, season with salt, blend and pour over the meat. Shape the goulash into the sauce, heat briefly and serve. Add some whipped cream to the sauce and pour it over the veal goulash.

For the butter dumplings, remove the crust from the rolls, soak in milk, squeeze and strain through a sieve. Cream the butter, season lightly with salt, season with a little galangal and nutmeg, then gradually add the egg yolks and the strained Schrippen. Fold in a little flour, whip the egg whites until stiff and fold into the mixture.

Cut out a sample dumpling from the mixture, put it into boiling salted water, reduce the temperature and simmer for about 6-8 minutes. If the dumplings are too firm, add a little liquid butter.

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