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🍽️ Veal Goulash with Fresh Tarragon

738 kcal · 30 min · 4 servings

Ingredients

• 600 g Veal Goulash
• 200 g Onions
• 2 tbsp Ghee
• Salt
• Pepper
• 1 tbsp Curry Powder
• 1 tbsp Mustard
• 0.25 l White Wine
• 700 ml Veal Stock
• 250 g Mushrooms
• 2 tbsp Oil
• 250 g Whipping Cream
• 1 tbsp Tarragon
• 2 Mini Cucumbers
• 50 g Bacon

Instructions

1. 1. Peel the onions and cut them into small cubes.
2. 2. Wash the meat, pat it dry with a kitchen towel, and cut it into bite-sized pieces.
3. 3. Clean the mushrooms and slice them into thick pieces.
4. 4. Heat ghee in a pot and fry the bacon in it over high heat.
5. 5. Add the meat to the pot and brown it on all sides.
6. 6. Add the onion cubes and sauté them briefly.
7. 7. Dust curry powder over the mixture, then salt and pepper to taste.
8. 8. Deglaze the pot with wine.
9. 9. Let the wine reduce for a short time.
10. 10. Pour in the meat stock and cream.
11. 11. Stir in the mustard until well combined.
12. 12. Let the goulash simmer on low heat for about 1 hour.
13. 13. Add a little water if the sauce becomes too thick.
14. 14. Fold in the cucumbers and mushrooms.
15. 15. Add half of the chopped tarragon leaves.
16. 16. Let the dish simmer gently for another 20 to 30 minutes.
17. 17. Finally, season the sauce with salt and pepper to taste.
18. 18. Thin the sauce with a little water if it is too thick.
19. 19. Sprinkle the finished goulash with the remaining tarragon and serve.

Nutrition per serving

• kcal: 738
• Protein: 48 g · Fett/Fat: 53 g · Carbs: 7 g