Veal goulash Zurich style

Name: Veal goulash Zurich style
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 250 g Mushrooms; 800 g Kalbsgulasch; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 ml dry white wine; 750 ml Meat broth; 300 g frozen Brussels sprouts; 200 g ribbon noodles; 200 g Whipped cream; 7-10 Tbsp pink berries

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
250 g Mushrooms
800 g Kalbsgulasch
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 ml dry white wine
750 ml Meat broth
300 g frozen Brussels sprouts
200 g ribbon noodles
200 g Whipped cream
7-10 Tbsp pink berries

Directions

1
Onions peel, in strips cut. Clean, clean and halve the mushrooms. Dab meat dry, possibly cut a little smaller. Heat clarified butter in a frying pan. Brown the meat all around.
2
Add cream, bring to the boil again. Prepare pasta in boiling salted water according to package instructions. Season goulash to taste again. Arrange in a bowl and sprinkle with pink berries. Drain the noodles and add them.