Veal Goulash

Clean veal from skins and adhering visible fat and cut into 2cm cubes. Steam in water with onion and seasoning ingredients until meat is tender and liquid is absorbed. Fry meat a little, add paradeis pulp, dust with flour and add liquid. Make hearty for 5 min, add butter and juice of one lemon.

Make: Cut meat into strips rather than cubes and cook as for veal goulash, fry in liquid and do not bind with flour.

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