OTHER LANGUAGES: German
With this Veal Cream Goulash recipe you cook goulash just like your mom would at home. This dish is becoming increasingly rare on the menus because good quality veal is expensive.
Use best veal from organic farmers, it tastes better. In this article you’ll learn everything you need to know about cooking veal goulash yourself:
Which meat is ideal for veal goulash? How does a Viennese style veal goulash work? Which side dishes go well with goulash?
Good success! Let it taste good!
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 Style
The 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 Dishes
The 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 Chef
My 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.
OTHER LANGUAGES: German