Veal Goulash with Carrots and Curry

A great pasta dish for any occasion:

Rinse meat, dry, dice, season with salt and season with pepper. Heat clarified butter, brown meat in it all around at not too high temperature.

Remove the skin from the onions and cut into cubes. Clean mushrooms, turn out stems. Add onions and mushroom heads to meat and fry. Sprinkle curry on top and mix. Pour clear soup, simmer on low heat with lid closed for 1 hour.

Clean carrots, rinse, peel, cut into pieces. Boil in salted water for 8 to 10 minutes.

Add drained carrots with whipped cream to meat, bring to boil. Thicken with sauce thickener. Rinse parsley, shake dry, chop finely. Fold into the goulash.

Serve with ribbon noodles or boiled potatoes.

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