for 4 person

Meat

	clarified butter for frying
800 g	veal ragout (e.g. shoulder)
2 tbsp	white flour
1 tsp	sweet paprika
1 tsp	salt

Vegetables

3	spring onion incl. green part
500 g	waxy potato
350 g	cherry tomatoes

2 tbsp	tomato puree
½ tsp	salt
1 dl	white wine

4 dl	vegetable bouillon

200 g	beans
2	corn cobs

Gremolata

4 tbsp	lovage
1	organic lemon
1	garlic clove
¼ tsp	sea salt

How it's done

Meat

Heat the clarified butter in a casserole dish. Brown the meat in batches for approx. 2 mins. per batch, dust with a little flour, remove, season. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary.

Vegetables

Cut the spring onions into rings and cut the potatoes into approx. 3 cm pieces. Pierce the tomatoes with a knife.

Sauté the onions for approx. 3 mins. Add the potatoes, tomatoes and tomato puree and cook briefly, season with salt. Pour in the wine and reduce to half the amount.

Pour in the stock, bring to the boil, reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 1½ hrs.

Halve the beans, remove the corn kernels from the cobs, add to the goulash, cook (uncovered) for approx. 30 mins.

Gremolata

Finely chop the lovage, grate in the lemon zest, press in the garlic, season with salt. Sprinkle the Gremolata on top of the goulash.

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