Veal-Apple-Gulasch

Name: Veal-Apple-Gulasch
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions (about 80 g each); 800 g Kalbsgulasch; 5 Stem(s) Marjoram; 6-7 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Flour; 150 ml apple juice; 500 ml Veal stock (glass); 200 g Long grain rice; 1 (approx. 30 g) Shallot; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 1 (approx. 200 g) Lettuce; 2 Apples (about 200 g each); 7-10 Tbsp ground caraway; 1-2 TABLESPOONS Honey; 75 g Whipped cream

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions (about 80 g each)
800 g Kalbsgulasch
5 Stem(s) Marjoram
6-7 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Flour
150 ml apple juice
500 ml Veal stock (glass)
200 g Long grain rice
1 (approx. 30 g) Shallot
3 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
1 (approx. 200 g) Lettuce
2 Apples (about 200 g each)
7-10 Tbsp ground caraway
1-2 TABLESPOONS Honey
75 g Whipped cream

Directions

1
Onions peel, halve and cut into thin slices. Wash the meat, dab dry and cut into cubes. Wash marjoram and dab dry. Heat 3-4 tablespoons of oil in a small frying pan.
2
Brown the meat in portions all around. Season with salt and pepper. Put the meat back into the roaster. Add onions and fry for 2-3 minutes. Dust with flour and sauté briefly. Deglaze with apple juice while stirring.
3
Add veal stock and bring to the boil, add half the marjoram. Simmer in the closed roaster for about 50 minutes at low heat. Prepare rice in boiling salted water according to package instructions. Peel and finely dice the shallot.
4
Whisk vinegar, salt, pepper, sugar and shallot in a bowl. Add 3 tablespoons of oil drop by drop, chill. Clean, wash and set aside the salad. Drain rice, let it drain, keep warm.
5
Peel, quarter and core the apples. Cut apples into cubes (approx. 1 cm thick) and add to the meat approx. 5 minutes before the end of the cooking time. Pluck off the remaining marjoram leaves and cut finely.
6
Season goulash with salt, pepper, ground caraway and honey. Refine with cream. Mix the salad with the vinaigrette. Arrange goulash on plates, sprinkle with marjoram. Serve salad extra.