Veal goulash with mushrooms and Brussels sprouts

Ingredients for 4 servings:

• 2 onions
• 250 g mushrooms, brown
• 400 g Brussels sprouts
• 800 g veal for goulash, from the nut
• 2 tbsp clarified butter
• ¼ liter dry white wine
• ¾ liter veal stock
• 100 g whipped cream
• 100 g sour cream
• some salt
• some pepper, mixed, from the mill
• 1 tsp peppercorns, pink

Instructions

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

Peel the onions, halve them, and cut into strips. Trim and halve the mushrooms. Wash and trim the Brussels sprouts, and cut the ends crosswise. Chop the veal goulash slightly smaller. Heat the clarified butter in a roasting pan or casserole dish and brown the veal goulash on all sides. Then add the onion strips and the halved mushrooms and season with a little salt and a few turns of freshly ground pepper. Deglaze with the white wine and veal stock and braise the goulash for about 1 hour. About 15 minutes before the end of the cooking time, add the Brussels sprouts. Then pour in the cream and bring back to a boil. Before serving, stir in the sour cream, heat briefly, season the veal goulash with a little salt and a few turns of freshly ground pepper, and sprinkle with the pink berries. Serve with tagliatelle or hash browns.