Veal Goulash with Summer Vegetables

A bean recipe for every taste:

(approx. 55 min.) Cut meat into thumb-sized cubes, rub zucchini well with kitchen towel, cut in half lengthwise, slice. Cut chili pepper into rolls. Peel tomatoes, remove seeds, cut into fillets.

Remove the skin from the onion and dice finely. Remove garlic from peel and chop finely. Cut the beans a little bit on top and bottom, chop them small, then blanch them al dente in hot salted water, drain when cooled.

Fry the meat and onions crosswise in hot olive oil, pour in tied veal stock, add clear soup. Then add the bay leaves, rosemary sprig, juniper berries and peppercorns and simmer on low heat for 30 to 35 min. Finally stir in the whipped cream, season to taste – set aside.

Sauté the onions in hot olive oil*, add the beans, zucchini, tomatoes and chili rolls, season with salt and pepper. Next, add the garlic and cook the vegetables until al dente. Arrange the goulash in a deep dish, spread the vegetables evenly on top and garnish with basil.

(*= sauté a little, sauté briefly – remark of the creator of the recipe)

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