Legendary Dishes | Kalbsrahmgulasch mit Sauerrahmspätzle (creamy veal stew with sour cream dumplings)

LIECHTENSTEIN

This is the meat stew most people believe is goulash. It is a dish that became popular during from the Austro-Hungarian era, now a traditional dish in Austria, Germany and Liechtenstein. Beef shoulder can be used as a substitute. This is an adaptation of the recipe by chef Christian Helmreich at Restaurant Engel in Vaduz.

See The Story of Goulash in Five Recipes.

1 kg veal shoulder, 4 cm cubed
500 ml veal stock
375 g onions, sliced
250 g long red peppers, sliced
150 ml double cream / crème fraîche
150 ml white wine
100 g sweet apple purée
60 ml rapeseed oil
30 g dried cep mushrooms, soaked in hot water, chopped small
20 g sweet paprika powder
15 ml lemon juice
15 g tomato paste
1 garlic clove, crushed, mashed
10 peppercorns, crushed
6 juniper berries, crushed
2 bay leaves
Salt, large pinch

Fry onions, peppers and garlic in half of the oil for five minutes over a high heat, reduce heat, cover and sweat for 30 minutes. Place onion-pepper mixture in an ovenproof pot, add paprika powder, tomato paste, apple purée, crushed spices and bay leaves. Heat gently for five minutes. Deglaze frying pan with the wine, add contents to the pot. Brown veal cubes in remaining oil, set aside with a slotted spoon, deglaze pan with some of the stock. Add the stock from the pan and remaining stock to the pot. Add the meat and bring to a low boil, add lemon juice, mushrooms and seasonings. Transfer to oven. Bake, uncovered in the middle of the oven, at 160ºC for 100 minutes, add cream and finish at 140ºC for 20 minutes.

Spätzle
500 g flour
4 eggs
200 g sour cream
15 g salt
Bunch of chives, chopped small
Butter (optional)
Milk (optional)

Mix eggs, sour cream and salt. Add the flour and mix to a smooth dough. Add some milk if necessary. Pour the dough through a boiling sieve into boiling salt water. Remove after two minutes, quench in cold water. Sprinkle the spaetzle in the butter and place on the plate with the veal cream goulash. Garnish with cream and chives.

LEGENDARY DISHES


FRESH FRICOT | THE FRONT PAGE


EDITORIALS     EURO SNACKS     FOOD CONNECTIONS     FOOD STORIES     
GLOSSARY     HIGH FIVES     LEGENDARY DISHES     
RECIPES     REVIEWS     STREET MARKETS

 


 

Advertisements