Veal goulash Hungarian style with mashed potatoes

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal goulash from the neck

Difficulty: *

Cooking methods: frying

Calories (kCal): 2896

Preparation

Mix the goulash meat with the flour in a bowl. Heat 2 tablespoons of clarified butter on high in a roasting pan with a lid and fry the meat in it while turning, until it´s golden brown. Lift out, then heat the remaining clarified butter and reduce the heat slightly. Stir-fry the onions, peppers, carrots and parsley roots for about 3 minutes. Add the tomato paste and fry briefly. Then sprinkle on the paprika powder and the cumin powder. Sauté briefly.

Add the meat again, mix everything well, then deglaze with red wine. Simmer uncovered, stirring, until the liquid has almost completely evaporated.

Pour in the veal stock, the meat should be completely covered, extend with water or extra veal stock if necessary. Reduce the heat and put the lid on. Cook the goulash very gently for about 1 hour 30 minutes. 30 minutes before the end of cooking, add the garlic, lemon zest, sugar and oregano and season everything with a little salt.

Peel the potatoes, roughly dice them and boil them in water for about 15 minutes. Then drain and mash the potato cubes with milk, butter and nutmeg. Season to taste with salt. Place the goulash together with the mashed potatoes on the plates and serve sprinkled with some chopped parsley.

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