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Prep time:


Cooking time:

1h 30'



Wine pairing:

Panizzi San Gimignano Pinot nero DOC

Veal goulash

Cut the meat into cubes, add salt and pepper. Chop the onion, put it in a saucepan with the garlic and butter and let it brown.

Add the meat, tomato paste and paprika. Simmer, over low heat and covered, for 20 ', stirring often. Sprinkle the flour and mix well. Then cover with the broth, add the chopped herbs and the grated lemon zest, and cook for 1 hour over low heat and covered. At the end of cooking, add the cream, let the sauce thicken well and serve.

(4 people): 800 g of veal shoulder, 50 g of butter, 1 onion, 1 clove of garlic, 1 tablespoon of flour, 1 tablespoon of sweet paprika, 1 tablespoon of tomato paste, 1 lemon, 1 glass of liquid cream, meat broth, 1 bunch of parsley, 1 bunch of bay leaves, 1 bunch of thyme, salt, pepper.