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Veal goulash with chanterelles, grandma's style

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Ingredients for 4 servings:

  • 500 g veal, cut into 2 cm cubes
  • 50 g bacon, fat, diced
  • 1 tbsp oil
  • 1 large onion(s), diced
  • 500 ml water, hot
  • some salt
  • some pepper
  • 1 pinch of paprika powder
  • 150 g chanterelles, from the can
  • 2 tsp potato starch
  • 1 tbsp water, for mixing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Fry the bacon cubes in the oil, then remove them. Add the meat in batches and brown well on all sides in an uncovered pan. Add the onion and brown it as well. Then add the hot water and a little salt and pepper. Braise the meat over low heat for about 60 minutes until tender. Add the drained chanterelles, season with salt and paprika, and thicken with the potato starch. Serve with rice or spaetzle.

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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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