This is the second recipe in the Real German Cuisine Challenge: Rahmgulasch (Creamy veal goulash).
I had planned to make this over the weekend, but on a whim decided to make it on Tuesday while standing in the grocery store. I didn’t have the recipe with me, so I just guessed at the amounts I needed and was a bit off. I ended up getting about half the veal I needed (I got steaks for schnitzel as there wasn’t veal pre-cut for goulash available) and a big can of tomato, almost double of what the recipe called for. I decided to make a tomato-rich half batch for dinner.
Frying the veal in clarified butter
Adding paprika to the veal and onions
Veal goulash over rice
I didn’t pay attention with the tomatoes and ended up getting ones with the skin still on them and I didn’t peel them before adding. I just chopped them into bite-size chunks and threw them in. Another change I made was to add about a teaspoon of Tabasco sauce.
This was by far the most delicious goulash I have ever had in my life. Oliver and I couldn’t stop eating it and downed two bowls together before we could stop ourselves. This ended up being too much for me and I felt uncomfortably stuffed the rest of the evening. I served the goulash over long-grain rice and loved this. The rice soaks up the delicious sauce so well. Oliver and I finished the batch the next day, again over rice. Oliver was a total piggy with this dish. This version is definitely going into regular rotation in our household.
Rainer was extremely disappointed. He went out to dinner with a visitor when I made this and he whined so much that I agreed to make the goulash again this weekend. We went shopping at Aldi, and there wasn’t any veal, so we got beef. I wanted to make a low-cal version this time around to see how it would compare, but Aldi didn’t have lower calorie cream or sour cream (I swear I thought they did, but after looking three times couldn’t find it, maybe they were out). I used 500 g of beef, since that’s the container size they had and I didn’t want to use a kilo, and I served it over egg noodles. I added a teaspoon of Tabasco this time around as well.
I didn’t like this version as much. It was good, but it wasn’t to die for. The beef was a tad tough, in hindsight, it would have needed to cook for longer than the 45 minutes that the veal cooked for, but I forgot to adjust the cooking times for the tougher meat. I also didn’t like the noodles as much as the rice. I think more tomatoes, including the tomato skins, were a good addition as well. Rainer said it was okay, but it wasn’t what he expected, it wasn’t like any goulash he’d ever had before.
Beef goulash over egg noodles
Other participants (will be updated throughout the day):
- Stephanie at A Greenville Life
- Yelli at 50% of my DNA
- Jientje at Heaven in Belgium
- Emily at American Wolpertinger in Bayern
Next challenge!
Next up is Käsespätzle (Cheese Spaetzle). If you want to participate, prepare this dish sometime this week and the post about it next Monday. The following week will be Apple strudel. I wanted to post the recipe today, but it’s REALLY long, so I’ll try to get it up sometime this week.
Want to pick a future recipe? Go through the list and pick out recipes you want to do. I’ve got about three-quarters of the recipe names translated to English, so there’s plenty of recipes there for you guys to choose from. Nominate something!
{ 11 comments… read them below or add one }
Yea _ I think I am the first to post this week!!! Very yummy recipe (just don’t worry about the calories!!!) – I agree with you Christina – I couldn’t stop eating it – to the point that I didn’t need/want an evening meal!!!
http://agreenvillelife.blogspot.com/2009/02/rahmgulash-creamy-veal-goulash.html
Stephanies last blog post..Rahmgulash (Creamy Veal Goulash)
I think my problem is I had it for dinner and had already had lunch! I’m going to try making a lighter version sometime. And I think the posts today are going to show that this recipe is very flexible.
My post is up! DIVINE! I will definitely have to try it with the rice next time but we did really enjoy the noodles. Can’t wait for next week!
Yellis last blog post..Rahmgulasch (Creamy Veal Gulasch)
It’s a delicious recipe indeed!! I made a kilo, enough to eat it twice. I will definitely keep this recipe and make it over and over again!!
My post is up now too!
Jientjes last blog post..Fun in the Kitchen
i finally cooked Veal Gulasch!
read about my adventures with the bursting cream cup, and other tales.
YUM YUM!
Emily Flechtners last blog post..Real German Cuisine Challenge: Kalbsrahmgulasch
Great posts, you guys! I love reading about the little things we each did differently. I’m pretty surprised, since I’m an introvert and tend to prefer to do things on my own, how much I am really enjoying doing these challenges. It’s fun knowing that you guys are doing the same meals and I look forward to reading about what you did differently and how it turned out. I thought reading your posts would be a little like reading the reviews on recipe sites, but it’s totally different. The photos and details, both food and personal, make this so much better. Thanks for doing these recipes with me!
Looks delicious. I like that you made it spicy. I used to use Hungarian Paprika powder, as that is as well spicy. If you like the tenderness of the veal try it with pork. It is similar in cook time as the veal and as well very tender. For more flavor many use 1/2 pork and 1/2 veal.
Regarding your Kaesespaetzle (one of my favorite dishes) I do not know your recipe but I usually use one layer spaetzle then a layer of ground Emmenthaler and Romano with allready browned onions, then another layer of spaetzle again one layer of cheese and onions and then one more layer of spaetzle and on top again cheese and browned onions. Just before serving turn on the broiler and make the top brown and crusty. Serve with a nice green salad with fresh bacon brown and crispy, balsamic vinegar and sugar and mix it with the bacon and its fat as oil substitute; you put over last and have it a bit cooled off before you put it over the salad greens.
FWIW, I use milk in lieu of water, about 1/4 liter’s worth. Otherwise your dough will be too dry to go through the spaetzle iron, colander, or whatever tool you use to make the spaetzle. At least that’s the recipe in my “das Praktische neue Kochbuch (1953)” I got from my mom as a wedding gift. I’ve only used water when I make Spaetzle during Passover, when I use Matzoh meal in place of the flour.
Hmm, ich hab gehört, dass Klöße ein sehr aufwendiges Rezept ist. Ich bin neugierig, was da rauskommen wird.
I made goulash and served it over the homemade spaetzle — I did find that there was not nearly enough liquid for the dough to work through my spaetzle-maker (I have the kind where you rub it back & forth over the holes).
Meal was delicious & got great reviews, even from the sceptical teen!
PS: I didn’t bake spaetzle in this application (served with goulash), but just mixed a little butter and parmesan cheese in.
That looks terrific!
richards last blog post..Time to Play