For the veal cream goulash, first trim the fat and tendons from the veal shoulder. Roughly dice the meat. Soak the porcini mushrooms in lukewarm water. Peel and quarter the shallots. Peel and finely dice the garlic cloves. Clean the celery and cut it into small pieces.
Heat the clarified butter in a roasting pan. Brown the meat in it all around and let it brown well. Add the shallots, garlic and celery and fry briefly. Season the meat with salt and pepper. Drain the mushrooms (collect the soaking water), fold in and fry briefly. Sift the flour onto the meat and brown. Add the lemon peel.
Pour the veal stock and lemon juice over the meat and cook uncovered at a low temperature for half an hour. Pour the porcini water through a filter. Continue cooking the goulash at low temperature for 20 minutes. Add the capers and the whipped cream. Continue cooking the goulash at low temperature for 10-15 minutes.
Season the veal goulash again, stir in the whipped cream and the chopped parsley leaves.