Here we have another classic from Vienna Kalbsrahmgulasch or veal cream goulash.
A finger-licking dish………
Ingredients
1 kg veal meat (shoulder), chopped in chunks
200g shallots, chopped
2 cloves garlic, chopped
3-4 tsp sweet paprika „edelsüss“
2 tsp tomato paste
a few sprigs thyme
1 tbsp parsley, chopped
1 bay leave
200-250g heavy/double cream
125ml dry white wine
400-500g chicken broth
1 organic lemon (unwaxed), peel only
20-30g butter
optional: chili flakes
Preparation
- Cook the veal chunks in sunflower oil on high heat in a casserole or dutch oven. In batches! Also add salt&pepper. I coated the meat in flour before, but it turned out that it is not necessary.
- Remove the meat and set aside. Now add butter and cook the onions and garlic on low heat until translucent or soft.
- Bring back the meat and add paprika and tomato paste. Cook for 2min, but be careful with the heat. With too high heat the paprika spice could become bitter. Combine everything.
- Add the white wine. After 2-3min add chicken broth, cream, bay leaves, thyme and parsley. Bring to boil.
- Cook on low heat for 30min with lid. Then after 30min add lemon peel and cook for further 15-20min without lid. Optional, remove herbs and meat. Use an immersion blender for the sauce and bring back the meat
- Finally check for salt. Serve with baquette „Semmel“ or buttered Tagliatelle/Papardelle „Spätzle“.
tu felix Austria
