You can’t get enough of it
- 800g -1000g Veal Chuck
- 30g dry mushrooms
- 200g fresh mushrooms
- 250g chopped onions
- 200g sour cream
- 125ml dry white wine
- Spices: salt, pepper and herbs
- Butter for frying
- Soak the dry mushrooms in cold water.
- (The volume will increase and remaining sand will sink to the bottom!)
- Clean the fresh mushrooms, if possible without water and only by brushing. Cut them into equal pieces.
- Spice the beef chuck with salt, pepper and paprika. Fry little pieces of meat in a small casserole till they have gained a little color. Then remove and fry the next pieces. Please don’t fry the whole beef chuck at once. Otherwise, the frying takes too long and the meat loses too much moisture.
- After preparing the meat you can sweat the “juliennes” (strips) of onions. Cover the meat lightly with flour. Then deglaze it with white wine and your mushroom marinade. Let it boil shortly.
- Allow the meat and the soaked mushrooms to simmer for approx. 45 minutes.
- Add the sour cream to the dish and let it reduce. Check the taste. Add spices, if required.
- The taste of veal with white wine, mushrooms and sour cream is an incomparable combination. Return the meat to the sauce. Sear the mushrooms. Spice them in the pan with salt and pepper and put them onto the veal and cream Goulash.
- A variety of side-dishes can be offered:
- Pasta-like German “Spätzle”, ribbon noodles, Gnocci, puree of potatoes or risotto etc.
- A bit of seasonal vegetables like (in spring): sugar hull, little turnips, spring carrots or fried asparagus.