Veal Paprikash

In a saucepan over medium heat, melt 60 g of butter. Add 40 g of all-purpose flour, reduce the heat to one-third, and sauté for 2 minutes, stirring constantly. Transfer the prepared roux to a small plate to cool.

Finely chop the onion. Cut the meat into 2 cm cubes. Bring 2.5 liters of water to a boil in a pot and blanch the chopped meat in it for 2 minutes. Then drain the meat in a colander to drip dry.

In a casserole dish over medium heat, melt the remaining butter, add the onion, and let it become translucent. Stir occasionally. Add sweet paprika and tomato paste and sauté for 30 seconds, stirring constantly. Add the blanched meat. Season with 2 teaspoons of salt, season with freshly ground pepper, and pour in enough broth so that the meat is almost submerged. Bring to a boil, add the spices, stir, cover with a lid, reduce the heat to below one-third, and simmer until tender. Stir occasionally and, if necessary, add more broth to keep the meat almost submerged.