Veal Paprikash

Instructions

• 1
  In a saucepan over medium heat, melt 60 g of butter. Add 40 g of all-purpose flour, reduce heat to one-third, and sauté for 2 minutes, stirring constantly. Transfer the prepared roux to a small plate to cool.
• 2
  Finely chop the onion. Cut the meat into 2 cm cubes. In a pot, bring 2.5 liters of water to a boil and blanch the chopped meat in it for 2 minutes. Then drain the meat in a colander to drip dry.
• 3
  In a casserole dish over medium heat, melt the remaining butter, add the onion, and let it become translucent. Stir occasionally. Add sweet paprika and tomato paste and sauté for 30 seconds, stirring constantly. Add the blanched meat. Season with 2 teaspoons of salt, season with freshly ground pepper, and pour in enough broth so that the meat is almost submerged. Bring to a boil, add the spices, stir, cover with a lid, reduce heat to below one-third, and simmer until tender. Stir occasionally and, if necessary, add more broth to keep the meat almost submerged.
• 4
  Once the meat is almost tender, stir the cold roux into the sauce, add more broth so the sauce isn't too thick, and simmer over low heat for 15 minutes. Remove the tender meat from the sauce and place it in a clean casserole dish. Remove and discard the spices from the sauce. Pour the cream into the sauce, bring to a boil, reduce heat to one-third, and cook for 1 minute. Then blend with an immersion blender.
• 5
  Strain the sauce into the casserole dish with the meat and briefly heat through. If necessary, you can thin the sauce with broth, or season with salt or pepper.
• 6
  This dish pairs well with spaetzle, wide noodles, or steamed rice.