Vegetable and veal goulash

Name: Vegetable and veal goulash
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Veal from the leg; 2 tablespoons (10 g each) Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 l Vegetable broth; 400 g Courgette; 200 g Onions; 150 g Skimmed milk yoghurt; 2 TEASPOONS Cornstarch; 2 TEASPOONS Lemon juice; 1 TEASPOON Mustard; 1/2 bunch Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Veal from the leg
2 tablespoons (10 g each) Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 l Vegetable broth
400 g Courgette
200 g Onions
150 g Skimmed milk yoghurt
2 TEASPOONS Cornstarch
2 TEASPOONS Lemon juice
1 TEASPOON Mustard
1/2 bunch Parsley

Directions

1
Dice the meat and fry in a pan with hot oil. Season with salt and pepper. Deglaze with stock and cook for about 45 minutes. Clean, wash and dice the zucchini. Peel onions and cut into slices.
2
Add the vegetables to the meat about 20 minutes before the end of the cooking time. Stir yoghurt and starch until smooth. Season to taste with lemon juice and mustard and add to the vegetable goulash. Bring to the boil briefly and season with salt and pepper.
3
Wash the parsley, cut into strips and sprinkle over the vegetable goulash. Serve in the pan.