Goulash of Veal Shank – Cream Goulash

(*) Goulash of veal shank with mashed potatoes and spinach salad

Heat clarified butter and fry the veal cubes in it until golden brown. Then pour into a sieve and collect the drippings.

In the same saucepan, sauté onion strips and jerky and add cloves, salt, peppercorns, garlic, bay leaf and lemon peel.

Then put the browned meat cubes back into the saucepan, season with salt and pepper, add the veal stock (the meat should be just covered) and gently simmer until cooked.

Remove the meat cubes from the stock, add the whipped cream to the stock, bring to the boil and simmer for a few minutes. Remove the bay leaves and lemon peel and blend the sauce. Thicken the sauce with a little bit of maizena (cornstarch), add the meat cubes again.

Finally, fold in dried tomatoes, parsley and basil.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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