Veal Cream Goulash (Römertopf)

Name: Veal Cream Goulash (Römertopf)
Yield: 4
Ingredients: Wheat flour; Suit; Salt; 1 tsp Mild paprika; 2 Onion; 2 tbsp Butter or margarine; 2.5 dl Broth; 2.5 dl Cream; 750 g Veal

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Veal Cream Goulash (Römertopf)

		Wheat flour
		Suit
		Salt
1	tsp	Mild paprika
2		Onion
2	tbsp	Butter or margarine
2.5	dl	Broth
2.5	dl	Cream
750	g	Veal

Instructions for Veal Cream Goulash (Römertopf)

To prepare the Veal Cream Goulash (Römertopf) recipe, please follow these instructions:

Remove all sinew and cut the meat into cubes. Brown them on the forehead in the fat and put in the veal gennemfugtede römertopf. Sauté the onions and pour them in the flesh. Com broth and cream and sprinkle salt and paprika. Goulash shall roast in about 1 ½ hour at 200 degrees. The sauce smoothed with flour and stained. The taste, if desired. to with more paprika, it may well be powerful in taste. Eat mashed potatoes or rice to solve.

Veal Cream Goulash (Römertopf)

Ingredients for Veal Cream Goulash (Römertopf)

Instructions for Veal Cream Goulash (Römertopf)

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