Veal Goulash with Porcini

As the winter season slowly comes to a close, it’s time for just one more soul-and-body warming stew! This veal goulash is on the slightly fancy end, with porcini perfectly underlining the fine taste of the veal.


Ingredients (serves 2-3):

  • 20 grams of dried porcini
  • 250 ml of lukewarm water
  • 2 tablespoons of concentrated butter
  • 500 grams of veal chuck (sinew and excess fat removed), cut into large cubes
  • freshly ground pepper, salt
  • 20 grams of flour
  • 200 grams of shallots, peeled and cut into quarters
  • 100 ml of white wine
  • zest of one lemon
  • 400 – 500 ml of veal stock
  • 1 tablespoon of crème fraîche
  • 1 tablespoon of fresh parsley, roughly chopped


  1. Soak the mushroom in the lukewarm water for ca. 10 minutes.
  2. In a large saucepot, melt the concentrated butter over medium to high heat.
  3. Add the meat and sear from all sides for a few minutes. Season with pepper, and lightly salt.
  4. Add the shallots and continue frying for another minutes.
  5. Sift the flour over the meat and shallots. Briefly sear and then deglaze with the white wine.
  6. Let the wine reduce to ca. 1/3, then add one ladle of the porcini water (continue soaking the porcini in the remaining water) and 300 ml of the veal stock. Add the lemon zest as well.
  7. Stew without cover for ca. 1.5 hours over low to medium heat. The mixture should be simmering, while not boiling vigorously. Stir frequently during this time and make sure to remove any bits sticking to the bottom of the pot. As the liquid reduces add more porcini water and veal stock, if and when needed (you want to obtain a creamy sauce, so some reduction of the liquid is quite alright, but it should not get too thick so the meat can continue simmering).
  8. At the end of the cooking time, take of the heat and add the crème fraîche. Season with more pepper and salt to taste.
  9. Garnish with parsley. Serve with pappardelle, spaetzle or soft-boiled or mashed potatoes. – Enjoy!

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