Buy all ingredients right below the recipe
Ingredients
- 1kg veal (alternatively venison)
- 200g onion
- 125ml sour cream
- 20g paprika powder
- A little flour
- Oil
- Salt
- 250ml veal stock
- 1 tbsp tomato paste
- Pepper
- 1 lemon
- 2 bay leaves
Preparation
- 1First, peel the onion and cut it into small cubes. Sauté the onion in a preheated pot with oil.
- 2Meanwhile, cut the meat into coarse cubes.
- 3Add paprika powder and tomato paste to the onions in the pot and sauté briefly (do not sauté too long - it can become bitter), then add the cut meat, stir briefly, and deglaze with veal stock.
- 4Add bay leaf and lemon zest and let it cook covered until the meat is tender.
- 5Then remove the meat from the sauce, mix flour well with sour cream and stir lump-free into the sauce. Season with salt and pepper, bring to a brief boil, purée if necessary, and add the meat back in. Enjoy your meal!
