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Transylvanian celery meat

updated

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Ingredients for 4 servings:

  • 100 g vegetable fat
  • 1 vegetable onion(s), diced
  • 500 g veal (veal goulash)
  • 1 large green bell pepper(s), cut into strips
  • 1 large celeriac, cut into small slices
  • ⅛ liter broth, beef or vegetable to taste
  • ⅛ liter sour cream
  • 1 tbsp flour
  • salt and pepper
  • some nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

An old recipe without much frills from my babushka

Brown the onion in the fat. Add the veal pieces along with the celery and bell pepper. Season with salt and pepper. Pour in the broth and simmer for 30-40 minutes. Stir in the flour and sour cream to thicken the sauce. Simmer for 5 minutes until the flour taste has disappeared. My grandma always made dumplings with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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