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🍽️ Tender Veal Goulash with Root Vegetables

581 kcal · 30 min · 4 servings

Ingredients

• 1 kg Veal (neck or shoulder)
• 2 tbsp Ghee
• 2 Onions
• Salt
• Pepper
• 250 ml dry white wine
• 400 ml Veal stock
• 1 Bay leaf
• 4 sprigs Thyme
• 400 g Globe artichoke
• 1 Lemon (juice)
• 400 g waxy potatoes
• 1 tbsp Quince jelly
• 1 tbsp Chive rings

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-assisted.
2. 2. Rinse the meat briefly and pat it dry with a kitchen towel.
3. 3. Cut the meat into bite-sized cubes.
4. 4. Heat one tablespoon of ghee in a large casserole dish.
5. 5. Fry the meat cubes on all sides until brown.
6. 6. Season the meat with salt and pepper.
7. 7. Remove the meat from the casserole dish and set it aside.
8. 8. Peel the onions and dice them finely.
9. 9. Sauté the onions in the remaining ghee in the casserole dish until translucent.
10. 10. Deglaze the onions with the wine.
11. 11. Add some meat stock.
12. 12. Return the fried meat to the casserole dish.
13. 13. Cover the casserole dish and place it in the oven.
14. 14. Let the goulash simmer for about one and a half hours.
15. 15. Stir the goulash occasionally.
16. 16. Add more meat stock if necessary.
17. 17. Peel the black salsify and wash them.
18. 18. Cut the black salsify into halves or thirds.
19. 19. Place the black salsify immediately in a bowl with water and lemon juice.
20. 20. Peel the potatoes and wash them.
21. 21. Cut the potatoes into chunks.
22. 22. Let the goulash continue to simmer uncovered after one hour of cooking time.
23. 23. Remove the black salsify from the water and let them drain.
24. 24. Add the potatoes and the black salsify to the goulash.
25. 25. Cook everything together until the vegetables are tender.
26. 26. Season the goulash with quince jelly, salt, and pepper.
27. 27. Sprinkle the finished dish with chives.
28. 28. Serve the goulash hot.

Nutrition per serving

• kcal: 581
• Protein: 60 g · Fett/Fat: 22 g · Carbs: 23 g