Veal Goulash with Spaetzle
Ingredients
- 800 grams boneless Veal shoulder
- 2 medium-sized Onions
- 1 tablespoon Sugar
- 50 grams Fat
- ½ teaspoon Ground paprika
- Salt
- 2 tablespoons Pastry flour
- 100 milliliters Whipping cream
- 200 grams sour Whipping cream
- 4 teaspoons chopped Parsley
- 250 grams Pastry flour
- 3 Eggs
- 80 milliliters Milk
- Salt
- Butter (for tossing)
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