Carlsbad cream goulash

Name: Carlsbad cream goulash
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 400 g Veal from the shoulder; 200 g Onions; 1 sprig of rosemary; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried chervil; 1-2 TABLESPOONS Caraway seeds; 1 TABLESPOON Flour; 1 TABLESPOON Tomato paste; 3/4 l clear broth (instant); 125 g Whipped cream; 2 TABLESPOONS ripened cream; 50 g Butter or margarine; 100 g Semolina; 1 Egg; 7-10 Tbsp grated nutmeg; 7-10 Tbsp tomato slices, rosemary and chervil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

400 g Veal from the shoulder
200 g Onions
1 sprig of rosemary
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried chervil
1-2 TABLESPOONS Caraway seeds
1 TABLESPOON Flour
1 TABLESPOON Tomato paste
3/4 l clear broth (instant)
125 g Whipped cream
2 TABLESPOONS ripened cream
50 g Butter or margarine
100 g Semolina
1 Egg
7-10 Tbsp grated nutmeg
7-10 Tbsp tomato slices, rosemary and chervil

Directions

1
Dab veal dry and cut into cubes. Peel and chop the onions. Pluck rosemary needles from the branch. Brown the meat in hot clarified butter all around. Add onions and rosemary and fry briefly.
2
Season with salt, pepper, chervil and caraway. Dust with flour, stir in tomato paste and roast briefly. Add 1/4 litre stock and cream and cook for 20 minutes. Season if necessary. In the meantime melt the fat.
3
Stir in the semolina. Add the egg and a tablespoon of water. Season with salt, pepper and nutmeg. Let it rest for ten minutes. Use two moistened teaspoons to cut off small cams and let them simmer in the remaining, slightly boiling broth for ten to 15 minutes.
4
Remove with a skimmer and drain well. Put the goulash on plates. Decorate as you like with tomato slices and herbs.