OTHER LANGUAGES: German
Prepare veal goulash like your mom would at home. As a professional chef, I have to put my foot down and conjure up a really fine recipe. This dish is becoming increasingly rare on the menus because good quality veal is difficult to get. I use veal from an organic farmer and then I really enjoy such a goulash. In this article you will learn everything important for cooking yourself: I’ll explain to you briefly and concisely which meat is ideal for veal goulash, and there are tips from Viennese cuisine and veal cream goulash Viennese style. Please let it taste you and your dearest! Jump directly to the recipe…
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