Veal cream goulash Bavarian style

Ingredients for 4 servings:

• 750 g veal goulash
• 2 onions
• 2 tbsp clarified butter
• 1 can of tomatoes, peeled (approx. 400 g) or
• 6 tomatoes, fresh, peeled and 1 – 2 tbsp tomato paste
• 1 tbsp paprika powder, sweet
• 250 ml meat broth or vegetable broth, hot
• 150 ml cream
• Salt
• black pepper, freshly ground
• 1 tsp lemon peel, grated, untreated
• 2 tbsp sour cream or crème fraîche
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and finely chop the onions. Drain the tomatoes, if necessary, and mash them slightly. Heat the clarified butter in a wide saucepan and sear the meat in batches. Push the crispy meat to one side before browning the next batch. Add the onions and fry briefly, sprinkle with paprika and sweat lightly. Pour in the hot stock, stir in the tomatoes and, if using fresh tomatoes, tomato paste. Cover and simmer gently over low heat for about 45 minutes. Then stir in the cream and lemon zest, season with salt and pepper, and simmer, covered, for another 15 minutes. Finally, stir in the crème fraîche or sour cream, simmer uncovered for a little longer if necessary, season with salt and pepper, and sprinkle over the parsley.