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🍽️ Tender veal goulash with carrots and vanilla

484 kcal · 30 min · 4 portions

Ingrédients

• 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

Préparation

1. 1. Wash 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 (carrots) with a vegetable peeler.
5. 5. Cut the peeled carrots into round slices.
6. 6. Split 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. Chop 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. Finely chop the garlic and shallot.
14. 14. Heat 2 tablespoons of oil in a large casserole dish.
15. 15. Brown the veal on all sides over high heat.
16. 16. Brown the meat until it has taken on a light color.
17. 17. Season the meat with salt and pepper.
18. 18. Remove the browned meat from the casserole dish and set aside.
19. 19. Add the shallot, garlic and carrots to the roasting fat.
20. 20. Sauté the vegetables briefly until fragrant.
21. 21. Dust the vegetables with the flour.
22. 22. Deglaze everything with the white wine.
23. 23. Add the meat broth (stock).
24. 24. Return the browned 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, taste the goulash and adjust with salt and pepper.
29. 29. Serve the finished goulash on plates.

Nutrition par portion

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