Goulash – Veal Goulash

• Roast the finely chopped onion until translucent, stir in the paprika powder and immediately deglaze with about 1/8 liter of water. Season with a grated soup cube, the grated lemon peel, garlic, salt and pepper and cook covered.
• After about 20 minutes, take the saucepan off the heat. Pass the contents of the pot through a fine sieve into another pot and continue to steam the pure juice together with the diced veal (two or three centimeters cubes). Possibly add some water.
• When the meat is almost soft, add the sour cream, flour and a little lemon juice and stir the goulash into a creamy sauce. Maybe add some water again, stir in between and let it simmer.

Enclosure recommendation ------------------------------------------------- -

• At least in Austria, veal goulash is usually served with dumplings. The dish can be warmed up more often and served with almost all the usual side dishes (potatoes, dumplings, noodles and croissants through to rice).