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🍽️ Tender Veal Goulash with Sweet Root Vegetables

356 kcal · 30 min · 4 servings

Ingredients

• 600 g Veal (from the shoulder)
• 250 g Carrots
• 250 g Parsnips
• 1 Shallot
• 1 Garlic clove
• 2 tbsp Vegetable oil
• Salt
• Pepper (from the mill)
• Sweet paprika powder
• 1 tbsp Tomato paste
• 150 ml dry white wine
• 350 ml Veal stock
• 1 tsp fresh chopped thyme
• 1 tsp fresh chopped sage
• 1 Bay leaf

Instructions

1. 1. Rinse the veal under cold water and pat it completely dry with kitchen paper.
2. 2. Cut the meat into equal-sized, bite-sized cubes.
3. 3. Peel the carrots and the parsnips.
4. 4. Cut the peeled vegetables into small cubes as well.
5. 5. Peel the shallot and the garlic clove.
6. 6. Finely chop the shallot and garlic.
7. 7. Heat the oil in a large pot.
8. 8. Fry the meat cubes on all sides until they are brown.
9. 9. Season the meat with salt and pepper.
10. 10. Dust the meat with paprika powder.
11. 11. Remove the meat from the pot and set it aside.
12. 12. Add the cut vegetables, shallot, and garlic to the same pot.
13. 13. Sauté the vegetables briefly.
14. 14. Stir the tomato paste into the vegetables.
15. 15. Let the tomato paste roast briefly until it darkens.
16. 16. Deglaze the pan with the wine.
17. 17. Pour in the meat broth (fond).
18. 18. Return the fried meat to the pot.
19. 19. Add the herbs and spices.
20. 20. Simmer the goulash on medium heat for one hour and thirty minutes.
21. 21. Taste the dish at the end and adjust seasoning with salt and pepper.
22. 22. Serve the goulash hot.

Nutrition per serving

• kcal: 356
• Protein: 37 g · Fett/Fat: 14 g · Carbs: 13 g