Goulash of Veal

For the goulash of veal dice meat (4 cm). Heat the butter. Fry the onion in it until golden, add the paprika and deglaze with vinegar.

Add the meat and fry it. Add salt, a little water and cook until tender. Mix flour and cream.

Bind the veal goulash with it, let it boil away and season again.

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