Veal cream goulash soup with cinnamon and oranges
We present a dish for two that can be prepared quickly. This time, a fruity and elegant variation on a hearty classic.
Ingredients
- 300g veal fillet or veal loin, prepared ready for cooking, without fat and tendons
- 1 clove of garlic
- 1 red onion
- 400g small white mushrooms
- 1 Orange
- 0.5 tsp ground Ceylon cinnamon
- sea salt
- 2 tbsp vegetable oil
- 2. Butter
- 1 tsp dried thyme
- freshly ground black pepper
Method
- Preheat the oven to 80 °C using top/bottom heat.
- Pat the meat dry and cut it into 2 cm cubes. Peel the garlic clove and the onion and cut them into large dice. Brush the mushrooms if necessary.
- Peel the orange completely (see tip), removing all the white pith. Then cut out the segments and squeeze out the remaining pulp. Cut the segments into pieces, arrange them closely together on a piece of kitchen paper, and sprinkle with ground cinnamon.
- Season the meat with salt. Now pour the oil into the pan and sear the meat on all sides for 4–6 minutes. Then remove it from the pan and keep it warm in the oven. Add the butter to the same pan and sauté the mushrooms, diced onion and garlic, and thyme for another 4–6 minutes, stirring occasionally.
- Then add the mushroom mixture to the meat and season generously with pepper. Pour the orange juice and veal stock into the pan and reduce by half.
- Pour in the cream, bring to a boil again, and transfer to a small saucepan. Toss the meat, mushroom mixture, and cinnamon oranges in the hot pan and divide between two preheated deep plates or bowls.
- Depending on your taste, froth the broth with a hand blender and pour it in.
- Tip: Orange zest adds the perfect finishing touch to the goulash soup! To make it, thoroughly rinse one orange under running water and dry it. Then peel it with a vegetable peeler and cut it into thin strips. Finally, bring the zest to a boil in 2–3 tablespoons of honey, deglaze with the juice of one orange (or 40 ml of orange juice), and let it steep for 10–15 minutes.
- 300 g
Veal fillet or veal loin, prepared ready for cooking, without fat and tendons
clove of garlic
- 400 g
0,5 TL
1 TL
Pour in the cream, bring to a boil again, and transfer to a small saucepan. Toss the meat, along with the mushroom mixture and the cinnamon oranges, in the hot pan and then add to the saucepan.
Distribute the food between two preheated deep plates or bowls.
