Veal cream goulash with mushrooms

Ingredients for 4 servings:

• 600 g veal shoulder (goulash)
• 300 g onion(s)
• 2 tbsp clarified butter
• Salt and pepper from the mill
• 1 tbsp mustard, medium hot
• 1 tsp sweet paprika powder
• 0.7 liters of dry white wine (Riesling)
• 500 ml vegetable broth or veal stock
• 400 g mushrooms
• 2 tbsp vegetable oil
• 400 ml whipped cream
• 1 bunch of chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

a noble goulash variant

Peel and dice the onions. Brown the meat in hot clarified butter in a wide casserole dish until golden brown on all sides. Add the onions and sauté. Season the meat with salt and pepper, and stir in the mustard. Remove the pot from the heat, sprinkle with paprika, and pour in the wine and stock. Cover and simmer over low heat for about 45 minutes. Wipe the mushrooms dry with kitchen paper and thinly slice. Roast them in hot vegetable oil in a pan, season with salt and pepper, and set aside. When the meat is cooked, stir in the cream and simmer uncovered for a few minutes. Loosely fold in the mushrooms. Cut the chives into rolls and scatter over the top. Bread dumplings make a great side dish, but pasta also tastes good with it.