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Veal Goulash
Nutrition facts

Energy: 395 kJ / 93 kcal
Protein:  20,4 g
Carbohydrate: 0,9 g
Fat: 0,9 g

Veal Goulash with Peppers
  • 500 g veal goulash
  • Butaris (clarified butter)
  • 200 g onions
  • 1 red pepper
  • 1 green pepper
  • 2 tomatoes
  • 1/2 Tbsp tomato paste
  • 1/2 Tbsp flour
  • 1/2 l hot veal broth (Lacroix)
  • 2 small garlic cloves
  • salt
  • pepper from a mill
  • 1.5 lightly heaped Tbsp sweet paprika
  • 1 sprig of rosemary
  • 1/2 bay leaf

Brown meat cubes in Butaris little by little on high heat. Add chopped onions to meat juice and lightly brown. Add paprika, stir, and quickly sauté. Now, add tomatoes, crushed garlic cloves, bay leaf, and rosemary (not too much!), and season everything with salt and pepper. Sprinkle with flour and deglaze with hot meat broth. Braise goulash for about 50 min in a pot. After about 30 minutes, add chopped peppers to avoid them being overcooked. Serve with tagliatelle.