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.
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.
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