Veal cream goulash with butter dumplings

• 1 kg veal shoulder
• 300 g white onions
• 2 cloves of garlic
• Juice and zest of
1 organic lemon
• 2 tbsp tomato paste
• 2 tbsp sweet paprika powder
• 1 tbsp hot paprika powder
• 100 ml oil
• 1 tsp mixed pepper, crushed
• 1 tbsp salt
• 2 bay leaves
• 40 g flour
• 50 ml white wine
• 50 ml white balsamic vinegar
• 500 ml veal stock
• 300 ml cream
• 1 tsp whole caraway seeds

For the butter dumplings:
• 300 g strong flour (type 550)
• 2 eggs
• 200 ml milk
• 1 tsp salt
• some nutmeg
• 100 g butter

➍ Sauté the onions and garlic in the roasting residue. Add the tomato paste and continue to cook. Add the spice mix and deglaze with the wine and vinegar, then add the lemon juice and zest. Pour in the veal stock and bring to a boil briefly. Fold in the veal and braise indirectly for 15–20 minutes with the lid closed at 180°C. Finally, finish with cream and season with salt and pepper.

➎ For the butter dumplings: Quickly mix the flour, eggs, milk, salt, and a pinch of nutmeg in a bowl to form a dough, then let it rest for 10–15 minutes. In the meantime, bring a pot with plenty of water and salt to a boil and grate the dough into the boiling water using a spaetzle grater. As soon as the dumplings come to a boil, remove them from the pan and immediately refresh them with cold water. Heat a pan over medium heat. Add the butter and melt. Then add the dumplings and heat gently, stirring occasionally.

➏ Serve veal cream goulash with butter dumplings or spaetzle.

Tip: Green peas make an excellent vegetable side dish.