Veal was not on my shopping list for a very long time. I found a recipe at a newspaper by Chef Schuhbeck from Munich. That gave me the idea to cook veal again.
But I only used some of his recipe and changed it to my preferances. But some of his cooking tips are always great to follow.
Recipe for 3:
600 g veal meat from the shoulder
600 g yellow onions, 2 cloves of garlic, 5 button mushrooms
1 tbsp tomato puree, 1 tsp paprika powder, 1 tsp dried majoram, 1 tsp caraway seeds, salt and pepper, chili and lemon zest
400 ml beef consomme from a can, 60 ml double cream
1 tsp oil, 1 tsp potato starch, 1 tbsp water
1 1/2 cup basmati rice
Cut the meat into 3 cm cubes. Cut the onions in strips, smash the garlic.
Use a large pot and toss the onions in - NO OIL PLEASE. They wilt down and get colour without any added fat!
After 5 min, get in the tomato paste and saute it. Add paprika, majoram, caraway seeds and salt and pepper.
Pour in the can of broth. Bring to a boil and add the salted veal cubes. Stir well, bring to a short boil.
Use a piece of baking paper and cut it out the size of the pot. Put it on top of the meat and reduce the heat to a very low simmer.
After 2:15 hours, cut up the mushrooms and in a pan with a little oil let them get soft. Add some chili flakes to season. Pour them in the goulash, add lemon zest and cream. If there is too much liquid in the pot, make a starch slurry and bind the sauce. Taste for a final seasoning if needed.
Serve with rice or whatever you like,
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