Veal goulash with thyme, mushrooms and carrots

Ingredients for 4 servings:

• 500 g veal, leg or schnitzel
• 4 m.-large mushrooms
• 2 m.-sized carrot(s)
• 400 ml veal stock
• 200 ml water
• 1 cup of sweet cream
• 4 sprigs of thyme
• 200 ml white wine, sweet, e.g. Mädchentraube
• 1 m.-sized onion(s)
• 3 garlic cloves
• 3 tbsp, heaped roux
• salt and pepper
• Clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

First, cut the veal into small cubes or strips. Brown it with the finely diced onions in hot clarified butter and deglaze with the white wine as soon as a dark layer of meat forms on the bottom of the pot. Let it reduce and season with pepper. Then add the cream a little at a time until it reduces and a dark layer of meat forms on the bottom again. When the cream is completely absorbed by the meat, deglaze with the veal stock and add the water. Now slice the carrots and mushrooms and simmer everything covered for about 30 to 45 minutes. Remove the thyme leaves from the sprigs and let simmer for about 5 minutes more. Finally, thicken the sauce with the roux until the desired consistency is reached. Serve with mashed potatoes and carrots and broccoli as a side dish.