GERMAN CREAM VEAL GOULASH WITH RICE : SAHNE GOULASCH MIT REIS

2 1/2 pounds breast of veal, or boned shoulder
2 quarts water
1/4 medium size onion
1 1/2 teaspoons salt
4 peppercorns
2 cloves
1/2 bay leaf
3 tablespoons butter
2 tablespoons flour
2 cups stock from veal kettle
1/4 cup white wine
1 cup cream
2 egg yolks
4 cups hot boiled rice

Cut meat in serving size pieces. Place in pot with water, onion, salt, peppercorns, cloves, and bay leaf. Cover; bring to a boil. Reduce heat and boil gently 1 hour.

Keep meat and broth hot, but not boiling, while you make gravy.

Melt butter; add flour and blend smoothly. Stir in broth and cook and stir until thickened. Add wine, stir and let boil 1 minute. Stir in cream and yolks. Remove from heat at once. Take meat from remaining broth; add to cream gravy. Serve on large platter surrounded by hot rice. Serves 6.

Luchow's German Cookbook