Veal Goulash with Spaetzle

Method

1. Heat oil in a large pot over medium heat.
2. Add onion and garlic, sauté until softened.
3. Add veal, brown on all sides.
4. Stir in paprika, tomato paste, and broth.
5. Bring to a boil, reduce heat, and simmer for 1.5 hours.
6. Stir in sour cream, season with salt and pepper.
7. Cook spaetzle according to package instructions.
8. Serve veal goulash with spaetzle.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.