Veal Goulash with Noodles

Last Updated on October 14, 2024

Simmered veal meat simmered in onion base along with other ingredients, served with boiled noodles sprinkled with finely chopped currants.

Ingredients:

600 g calf shoulder 400 g smooth flour 700 ml of meat stock 2 tbsp sweet ground paprika 2 tbsp lard 1 tbsprajski puree 1 tablespoon of vinegar 12 tablespoons cold water 3 pcs of egg 2 pcsgarlic cloves 2 pcs large onions lemon zest from half a lemon nutmeg parsley curly salt

Procedure:

1. 1. Then add the cleaned, diced veal shoulder, grated lemon peel, salt, cover with a lid and simmer until almost tender, cover with broth as needed 3. Pour the remaining broth over the almost tender meat so that the sauce covers the meat, add the grated garlic, tomato paste, stir and simmer until tender
4. While the goulash is cooking, prepare the noodles by beating the eggs into the plain flour, add salt, a pinch of nutmeg, cold water if necessary, make a smooth dough, let it rest for 15 minutes, roll into a pancake, then cut into noodles about 5 mm thick, cook in boiling salted water and drain.

Recommendation:

Sprinkle the noodles on a plate with finely chopped currants and serve as a side dish with goulash.