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🍽️ Tender Veal Goulash with Carrots and Vanilla

484 kcal · 30 min · 4 servings

Ingredients

• 800 g veal (kitchen-ready, e.g. from the shoulder)
• 400 g carrots
• 2 vanilla pods
• 3 spring onions
• 2 garlic cloves
• 2 shallots
• vegetable oil
• salt
• pepper (from the mill)
• 2 tbsp flour
• 200 ml dry white wine
• 400 ml veal stock

Instructions

1. 1. Rinse the veal under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into equal-sized, bite-sized cubes.
4. 4. Peel the carrots using a vegetable peeler.
5. 5. Slice the peeled carrots into round discs.
6. 6. Slice the vanilla pods in half lengthwise.
7. 7. Cut the halved vanilla pods into small pieces.
8. 8. Wash the spring onions under cold water.
9. 9. Remove the dry ends of the spring onions.
10. 10. Dice the spring onions into fine rings.
11. 11. Peel the garlic clove and remove the skin.
12. 12. Peel the shallot and remove the outer skin.
13. 13. Mince the garlic and shallot very finely.
14. 14. Heat 2 tablespoons of oil in a large casserole dish.
15. 15. Sear the veal on all sides over high heat.
16. 16. Cook the meat until it has taken on a light color.
17. 17. Season the meat with salt and pepper.
18. 18. Remove the seared meat from the casserole dish and set it aside.
19. 19. Add the shallot, garlic, and carrots to the cooking fat.
20. 20. Sauté the vegetables briefly until fragrant.
21. 21. Dust the vegetables with the flour.
22. 22. Deglaze the mixture with the white wine.
23. 23. Pour in the meat stock (fond).
24. 24. Return the seared meat to the casserole dish.
25. 25. Add the vanilla pods to the sauce.
26. 26. Simmer the goulash over medium heat.
27. 27. Simmer the goulash for 50 to 60 minutes.
28. 28. Finally, season the goulash to taste with salt and pepper.
29. 29. Serve the finished goulash on plates.

Nutrition per serving

• kcal: 484
• Protein: 48 g · Fett/Fat: 21 g · Carbs: 15 g