Veal Goulash with Capers and Pasta
Ingredients
- 1 kilogram boneless Veal shank (cut into bite-size pieces)
- 25 grams Butter
- 30 grams Pastry flour
- 350 milliliters Veal stock
- 150 milliliters Whipping cream
- 1 Egg yolk
- Salt
- freshly ground Pepper
- 1 splash Lemon juice
- 40 grams Caperberry
- 300 grams Tagliatelle
- Butter
- 2 tablespoons finely chopped Parsley
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