Veal Cream Goulash with Capers

For the veal cream goulash with capers, cut the veal into 3 cm pieces. Peel the onion and cut into small cubes. Sauté the onion in oil and add 3/4 l water. Stir in KNORR Basis for Goulash as well as 1 tablespoon lemon juice and 1 teaspoon grated lemon peel and bring to a boil.

Season meat with salt and pepper, add to sauce and simmer for approx. 50 min. until tender. At end of cooking time, lift meat out of sauce and set aside. Stir Cremefine into sauce to boil and simmer briefly. Puree sauce with a hand blender. Add meat again and let stand briefly.

Chop chives coarsely. Serve veal cream goulash with capers and garnish with Cremefine to refine, chives and caper berries.

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