The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Rahmgulash (Creamy veal goulash)
Veal pieces in a delicious sauce
Ingredients for 4 portions:
- 2 large, mild onions
- 1 can peeled tomatoes
- 2 T clarified butter (Butterschmalz)
- about 1/4 liter beef stock
- 750 g (1.65 lbs) veal for goulash (cut in bite-size pieces)
- 1 T sweet paprika powder
- 150 g (5.3 oz) heavy cream
- salt
- freshly ground black pepper
- 1 tsp citrus zest
- 2 T Crème fraîche (or full-fat sour cream)
Prep time: about 1 hour, 40 minutes
Per portion: 400 calories
Directions
- Peel and finely chop the onions. Drain the tomatoes and roughly chop.
- In a wide stewpot, heat the clarified butter. In another pot, bring the beef stock to a boil.
- Add the veal to the stew pot in portions and brown. Remove the veal and set to the side, brown the next portion. When all the veal is browned, place it all into the stew pot.
- Add the onions and cook shortly. Sprinkle everything with paprika, let it sweat a moment, then add the beef stock. Stir in the tomatoes, cover with a lid, and cook the goulash for about 45 minutes over medium heat.
- Stir in the cream, salt, pepper and citrus zest. Cover the pot again and cook another 15 minutes.
- Remove the lid, stir in the Crème fraîche and allow the goulash to simmer till thickened. Taste and correct the salt and pepper. Serve warm.
- Serve with Semmelknödel, wide noodles (Bandnudeln), or rice.
Read about the challenge results on the post Real German Cuisine: Veal Goulash. Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
