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🍝 Veal Goulash with Capers and Ribbon Noodles

847 kcal · 30 min · 4 servings

Ingredients

• 1 kg veal (cut into bite-sized pieces)
• 25 g butter
• 30 g flour
• 350 ml veal stock
• 150 ml whipping cream
• 1 egg yolk
• salt
• pepper (freshly ground)
• 1 dash lemon juice
• 40 g caper berries
• 300 g ribbon noodles
• butter
• 2 tbsp parsley (finely chopped)

Instructions

1. 1. Melt the butter in a pot.
2. 2. Stir in the flour and let it sweat briefly until light.
3. 3. Whisk the mixture smooth with the meat stock.
4. 4. Season the sauce to your liking.
5. 5. Simmer the sauce gently for 15 minutes while stirring occasionally.
6. 6. Add the cream to the sauce.
7. 7. Let the sauce simmer for another 5 to 10 minutes.
8. 8. Whisk the egg yolk with a small splash of the hot sauce.
9. 9. Stir the egg yolk mixture into the rest of the sauce.
10. 10. Do not let the sauce boil again to protect the egg yolk.
11. 11. Thin the sauce with a little more meat stock if it is too thick.
12. 12. Season the sauce with salt, pepper, and lemon juice.
13. 13. Heat some butter in a large pan.
14. 14. Fry the meat on all sides until golden brown.
15. 15. Place the browned meat into the prepared sauce.
16. 16. Let the meat cook through in the sauce for about 10 minutes.
17. 17. Dissolve the pan drippings in the pan with 2 to 3 tablespoons of water.
18. 18. Add the dissolved pan drippings and the caper berries to the ragout.
19. 19. Stir everything well and taste the sauce again.
20. 20. Cook the ribbon noodles in plenty of salted water until al dente.
21. 21. Drain the noodles.
22. 22. Toss the noodles in 1 tablespoon of butter.
23. 23. Fold in the chopped parsley to the noodles.
24. 24. Serve the ragout with the ribbon noodles.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 847
• Protein: 67 g · Fett/Fat: 37 g · Carbs: 60 g