from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Which Meat to use for Veal Goulash and Veal Ragout?For the veal goulash you need meat from the neck, chest, shoulder or meat from loosened front calves. Order veal for ragout or goulash from the butcher. Let the butcher or butcher cut the meat into 3-4 cm cubes and process the meat quite quickly.
2. Veal Goulash Viennese StyleThe classic Viennese veal cream goulash is bound with sour cream and flour and seasoned with lemon zest and lemon juice. Brief description: Roast onion cubes in oil until light brown, add parica powder, deglaze with white wine and vegetable stock, add meat, season, cover and at best stew in the oven (real braise) until soft. Remove meat, bring sauce to the boil, mix sour cream (1/8) with flour (20 g) well and refine the sauce with it. Important: The sauce must boil strongly for a few minutes so that the flour taste evaporates. In addition there are Nockerl which are called regionally differently also Spätzle. The dumpling recipe can be found in the side dishes.
3. Veal Goulash Side DishesThe following side Dishes are perfectly for the veal goulash: Wide noodles: Cook the pasta in salted water until al dente, drain, drain well and toss in foamed butter in a pan. Season the butter noodles with salt, pepper and nutmeg. Dumplings or spaetzle: Mix 500 g flour with 4 eggs and 2 egg yolks, 180-200 ml milk and 1 tablespoon melted butter with a wooden spoon in a bowl and whip, season with salt, pepper and nutmeg and work with the spaetzle slicer in boiling salted water. Take the dumplings or spaetzle out of the water when they float on top. Before serving, toss the dumplings or spaetzle in foamed butter or nut butter, season and serve.
4. Veal Cream Goulash Recipe from the Viennese ChefMy following recipe is inspired by a dear friend, who worked for a long time in the Viennese gastronomy in a well-known hotel. I wish you every success and look forward to receiving your feedback via the comment function.
Veal cream goulash recipe by Thomas Sixt with detailed instructions on variations and side dishes. Including tips from the Viennese chef!
|250||g||onions (I like to use shallots, these are finer in taste)|
|1||tbsp||paprika spice sweet|
|100||ml||dry white wine|
|800-1200||ml||Vegetable broth (alternatively 50% veal stock (hammer taste!))|
|800||g||veal meat ragout or goulash (let the butcher cut it into 3-4 cm cubes/pieces)|
|1/2||pc||Lemon (some abrasion and total juice)|
Peel and finely dice the onion and roast in a pan with oil until light brown.
Add the finely chopped garlic.
Add the tomato paste and roast briefly until light brown.
Sprinkle in sweet paprika and stir once.
Quickly deglaze with white wine and broth and add the meat.
Add lemon grater and lemon juice to the goulash mixture, stir and stew with lid in the oven at 180°C hot air or top/bottom heat for one hour.
Bring the veal goulash to the boil. Mix cream and sour cream with cornflour and stir into the goulash. Let the goulash boil for 3 minutes to obtain the desired binding.
Season the veal goulash with salt, pepper and cayenne pepper and serve with side dishes.