A filling meal that is served in restaurants in the Czech Republic mainly in Autumn.
serves 4 – 6
- 1 kg of cleaned veal shoulder or leg
- 250 ml of cream (at least 31%)
- 3 medium sized onions
- 2 bay leaves
- 6 black peppercorns
- 2 whole allspice berries
- 1 tablespoon of tomato paste
- 2 tablespoons of ground sweet paprika
- 1.2 l of chicken broth
- 4 tablespoons of roux from butter and coarse flour
- 2 tablespoons of butter
Melt some butter in a pot, add finely diced onion and leave to turn pink. In the meantime boil water in another pot and briefly cook the meat, cut into large cubes – for roughly 2 minutes. Pour the meat into a colander to drip off. The reason we blanch the meat is so that the proteins that come off it do not end up in the sauce.
Sautee the finely diced onion in the hot butter. Add the ground paprika and tomato paste. Leave to fry and then add the blanched meat. Add salt and pepper, and pour in the broth so that it is covering the meat. Add spices and leave to simmer with the lid on until soft. Mix occasionally and if necessary pour in more broth.
As soon as the meat starts to turn soft, thicken the sauce with the cold roux and leave to cook through for at least 10 – 15 minutes. Remove the soft meat from the sauce along with the spices, then pour in cream to the sauce and leave to cook for roughly one minute. Mix everything together.
Sift the sauce back into the pot with the meat and serve. If required you can use broth to thin the sauce. This dish goes well with spaetzle or flat home-made noodles.