Spezzatino di Vitello – veal goulash with Barolo sauce

Ingredients for 5 servings:

• 1 ½ kg veal goulash
• 1 bottle of Barolo
• celery
• onion(s)
• Carrot(s)
• Garlic
• 3 tbsp sugar
• Tomato paste
• 125 ml Marsala
• 3 tbsp olive oil
• salt and pepper
• 1 tbsp flour
• some butter
• 1 kg potatoes, floury
• salt and pepper
• 2 egg yolks
• 250 g flour
• 2 tbsp milk or cream
• Butter for frying
• 1 large pointed cabbage
• 1 tbsp stock powder
• 100 ml cream
• salt and pepper
• nutmeg powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

from the show “The Perfect Dinner” on VOX from 25.11.2024

For the veal goulash, brown the veal all over in hot olive oil. Finely chop the celery, onion, carrots, and garlic and add it with the sugar. Caramelize everything briefly, stir in the tomato paste, and roast briefly. Pour in the Marsala and reduce the liquid slightly. Then add the Barolo and, if necessary, a little stock or water. Simmer the meat over low heat for 2-3 hours, until tender. Season the sauce with salt and pepper and thicken with butter or flour if desired. For the gnocchi, peel the potatoes, boil them until soft, and mash them thoroughly. Knead the potato mixture with the egg yolk, flour, milk or cream, salt, and pepper to form a dough. Refrigerate the dough for about 30-40 minutes. Form the dough into small balls and press them lightly with a fork to create a pattern. Cook the gnocchi in boiling water for about 10 minutes, until they rise to the surface. Drain and fry in butter until golden brown. Cut the pointed cabbage into thin strips. Bring a pot of water with salt, pepper, nutmeg, and vegetable stock to a boil. Add the pointed cabbage and cook until al dente. Stir in the cream and season the cabbage to taste. Bea prepared this recipe as a main course on the show “The Perfect Dinner” – Day 1 – in the Ruhr region on Monday, November 25, 2024.