Viennese cream goulash

Ingredients for 4 servings:

• 750 g veal (veal tenderloin), cut into bite-sized pieces
• 1 tsp salt
• 1 tsp paprika powder
• 2 tbsp flour
• 3 tbsp oil
• 1 onion(s)
• 1 garlic clove(s)
• ½ lemon(s), grated peel
• 100 ml white wine
• 400 ml broth
• ½ tsp sauce thickener
• 2 tbsp water
• 200 ml cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mix the salt, paprika, and flour and sprinkle over the meat. Heat oil in a pan and brown the seasoned meat. Finely chop the onion, garlic, and lemon zest and sauté. Deglaze with the white wine and reduce. Add the stock and simmer for 1 hour over low heat. Mix the sauce thickener and water and stir into the gently simmering sauce. Finally, add the cream to the simmering sauce and sprinkle with a little paprika. I serve this dish with spaetzle or noodles.