Mushroom and Veal Goulash

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Mushroom and Veal Goulash
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in

Ingredients

for
4
Ingredients
20 grams dried Porcini mushroom
600 grams lean Veal shank (from the leg; ready to cook)
3 onions
2 garlic cloves
vegetable oil
salt
freshly ground peppers
2 Tbsps Pastry flour
100 milliliters dry white wine
400 milliliters Veal stock
4 tomatoes
100 milliliters Whipped cream
2 Tbsps freshly chopped parsley
lemon juice
How healthy are the main ingredients?
Whipped creamPorcini mushroomparsleyoniongarlic clovesalt

Preparation steps

1.

Soak the porcini mushrooms in hot water.

2.

Rinse the veal shank, pat dry and cut into bite-size pieces.

3.

Peel the onions and garlic, and cut into small cubes.

4.

Heat 2 tablespoons oil in a large saucepan and fry the veal shank pieces in it, season with salt and pepper, remove and set aside.

5.

Saute the onion with the garlic in the veal shank drippings in the same pan, sprinkle with flour and pour in the white wine. Pour in the water in which mushrooms were soaked. Add in the fried veal shank pieces with the mushrooms, season with salt and pepper, and simmer for 45-60 minutes over medium heat.

6.

In the meantime, blanch the tomatoes, drain, peel, cut into quarters, remove the core, and then cut into narrow strips.

7.

Add the tomatoes along with the cream and the herbs to the stew and simmer for another 5 minutes. Season with salt and pepper, stir in a dash of lemon and serve immediately.