Carlsbad Goulash in Bread

Last Updated on July 12, 2024

Stew of veal shank, softened with cream, stewed in the oven, served in a small loaf.

Ingredients:

600 g of veal shank 50 g of lard 4 pcs small loaves of bread to serve 1 pcs large onions 2 tablespoons of country purée 2 tablespoons of plain flour 1 tsp sweet ground paprika 1 tsp hot ground paprika 500 ml beef stock 150 ml whipping cream 1 small tin of sterilised peas without brine ground pepper sour cream herbs for garnish water salt

Procedure:

In a saucepan, fry the peeled, finely chopped onion in the hot fat until golden brown, then add the cleaned, diced meat, fry, stirring on all sides, add salt, pepper, ground sweet and hot pepper, add tomato paste, stir and finally pour in the broth

Put the soup in the oven and simmer at 160 °C until tender (about 2-2,5 hours)

Remove the soft meat, squeeze the juices into the fat, add the flour, fry, pour 400 ml of water, cook for about 20 minutes, then stir in the cream, return the meat, add the peas and heat briefly

Cut the tops off the loaves of bread, hollow out the casing, pour the stew instead and serve garnished with sour cream and herbs.

Recommendation:

The stew can also be served with potatoes, gnocchi or dumplings. However, the typical side dish is Karlovy Vary dumplings!