Creamy Beef (Veal) Goulash (Kalbsgulasch Mit Rahm) is another fantastic dish of Viennese cuisine. It has perfect balance between creamy flavour and texture, light sourness, given by lemon and apple, spicy note of paprika, and melt-in-mouth meat.
The recipe is adapted from the Hotel Sacher's cookbook.
Ingredients:
1 kg veal shoulder (beef rump is absolutely fine too), cubed
200 g onions, finely chopped
1 sour apple
juice and zest of 1 lemon
1 tbsp tomato paste
125 ml water
2,5 tbsp flour
250 ml double cream
125 ml sour cream
1 tsp sweet paprika
1 tsp hot paprika
1 bay leaf
seasoning to taste
Method:
Heat the oil in a deep frying pan, add the onions and stir-fry them until light brown.
Add the tomato paste and paprika, then the water.
Cook for 2-3 more minutes.
Add the meat and mix well with the onions, cook for 3-4 minutes until browned.
Add the bay leaf, pour more water, enough to just cover the meat, salt and pepper by taste and stew, covered, for about 2 hours or until the meat is tender and cooked through.
Remove the meat with a draining spoon and keep aside. Discard the bay leaf.
Grate an apple and stir in, add the lemon juice and the zest.
Mix in the flour, cream and sour cream.
Bring to the boil and cook for 5 minutes, until the apple is tender, but not mushy.
Mix the sauce with an electric whisk. You might need to pour it into another bowl for that.
Strain the liquid back into the pan, discard the solids.
Add the meat and bring to boil and remove from the heat. Adjust the seasoning.
Serve and enjoy (delicious with Spätzle or dumplings, or a potato mash).
Bon Appetit!
