Ingredients for 4 people:
1 kg veal goulash
2 tablespoons clarified butter
1 large onion, finely chopped
1 clove of garlic, finely chopped
2 bay leaves
1 l veal stock
About 200 ml cream
½ red mild chilli pepper, seeded, very finely chopped
½ tsp lemon juice
Salt
Pepper from the mill
Parsley finely chopped
Also: Possibly some butter and flour for thickening (alternatively dark sauce thickener).
Preparation:
1. Fry the veal goulash in clarified butter in a large pot until hot. Add the onion and garlic and sauté until translucent. Add the bay leaves and pour in the stock.
2. Cover and simmer on a low heat for about 30 minutes. Add the cream, chilli and lemon juice. Season with salt and pepper. Cover and simmer again for about 30 minutes.
3. Thicken with butter and flour if necessary (use sauce thickener as an alternative). Remove the bay leaves, season again with salt and pepper if necessary and season with parsley.
Tip: Serve with ribbon noodles and cucumber salad.
Preparation time approx.: 40 minutes (plus waiting time).
Nutritional values per portion approx.:
Calories: 707
Joule: 2961
Protein: 76,9 g
Fat: 42,4 g
Carbohydrates: 4.9 g
(FoodCentraleby ddp images)
