Veal Cream Goulash with Mushrooms on Butter Spaetzle

A delicious mushroom dish for any occasion!

Cut the meat into thumb-sized pieces. Rub mushrooms and champignons well with kitchen paper and cut into quarters. Peel garlic clove and cut into fine leaves. Peel onion and cut into coarse cubes.

Clean spring onions, cut into diagonal rolls. Chop chives and parsley. Clean cherry tomatoes, cut out core and cut into quarters.

Heat saucepan with rapeseed oil, sear meat on all sides, add onions and spring onions, garlic and sauté until translucent, add flour and paradeis pulp, sauté briefly and extinguish with veal stock and fill up with vegetable soup, let bubble.

Add mushrooms, simmer for 15 to 20 minutes and finally add curry, whipped cream, cherry tomatoes, chives and parsley and season. Sauté sparrows in clarified butter and season with salt, pepper and nutmeg.

Serve:

Arrange goulash on deep plate, pile on sparrows and garnish with lemon mayonnaise.

568 Kcal – 23 g fat – 47 g egg white – 44 g carbohydrates – 3, 5 Be (bread units).

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