Veal Cream Goulash

For the veal cream goulash, cut the veal into 3-4 cm pieces and clamp the cooking stirring element and insert it into the Cooking Chef bowl.

Set the temperature to 110 °C and select cooking stirring interval level 1. Heat the oil or clarified butter in it and sweat the onions with garlic for about 10 minutes.

In the next step, add the tomato paste and paprika powder, stir briefly and immediately pour liquid so that the paprika does not taste bitter. Add meat, grated lemon zest as well as spices, reduce temperature to 100 °C and set cooking stirring interval level 3.

Put on splash guard and steam covered for approx. 70 to 90 minutes, depending on meat quality and size, until tender. However, keep checking whether the meat is already tender.

Lift the meat out of the juices with a perforated ladle and set aside.

Mix the sour cream with a little water and flour until smooth, whisk it briskly into the sauce and use it to thicken the sauce. Cook again for a few minutes at 110 °C and cooking stirring interval level 1 until the sauce is creamy. Then blend and strain if necessary.

Put the meat back in and heat up. Season again with salt, lemon juice and pepper as needed.

Arrange in preheated deep plates and garnish veal cream goulash with sour cream, fried parsley and/or herbs before serving.

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