Veal Goulash with Spinach

Cut the veal into small cubes. Sprinkle with salt and pepper. Peel and finely chop the garlic clove.

Heat the oil in a saucepan and fry the meat cubes in it for 4 to 5 minutes, turning continuously. Add the garlic and the clear soup and cook for 10 to 15 min. with the pot open. Cook. Clean the spinach and rinse it in enough cold water. Then put in strong boiling salted water form, just bring to boil once and pour on a sieve to drain. Drain the braising liquid from the goulash into a saucepan. Prepare a light roux with butter and flour, pour in the braising liquid and whisk heartily, making the sauce 3 to 4 minutes. Season with a little lemon juice, maybe a little more salt and season with pepper. Add the egg yolks to the sauce.

Mix the spinach with the meat cubes and pour the separately prepared sauce over it. Season again and sprinkle with the parsley.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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