Veal Goulash with Fresh Porcini Mushrooms

800 g veal goulash, veal stock, 12 shallots, 1–1.5 kg fresh porcini mushrooms, roux (or 2 tbsp butter and 2 tbsp flour), 2 cloves of garlic, 150 ml dry white wine (Chardonnay), 250 g cream, 75 g butter, 25 g clarified butter, salt, pepper, fresh parsley, marjoram, thyme, a pinch of ground nutmeg.

1. Pat the veal goulash dry and sear it in hot clarified butter in batches on all sides. Remove from the pan and set aside. 2. Peel and quarter the shallots, and slice the garlic thinly. Sauté both in the same pan until the shallots are translucent. 3. Deglaze with white wine and scrape the fond from the bottom of the pan. Let the wine reduce completely. 4. Add the seared goulash and veal stock. Stir in marjoram, thyme, and a pinch of nutmeg. Bring to a boil, then reduce the heat and let it simmer covered for at least 1-2 hours until the meat is very tender. 5. In the meantime, clean the porcini mushrooms and cut them into slices or cubes. Sauté them in a separate pan with 75 g of butter until golden brown. Season with salt and pepper. 6. For thickening, prepare a roux or melt 2 tbsp of butter, stir in 2 tbsp of flour, and whisk the mixture into the goulash until the sauce thickens slightly. 7. Stir in the cream and season the goulash again to taste. 8. Finally, carefully fold in the sautéed porcini mushrooms. Garnish with chopped parsley before serving.