Viennese Veal Goulash
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg veal shoulder or veal wagtail, loosened
- 200 g onion (s)
- 4 tablespoon oil
- 1 tablespoon paprika powder, noble sweet
- 0.75 liter ¾ beef broth, mild
- some lemon juice and zest, grated
- liter ⅛ sour cream
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Cut the meat into 3 cm cubes. Peel and dice the onions. Heat the oil, roast the onions until light brown, add the paprika powder, stir, then deglaze immediately with a little cold water. Stir in the veal, sauté, season with salt. Pour hot stock, add lemon zest and juice. Cover the meat in the oven at 180 degrees for about 1 1/2 to 2 hours until soft.
- Lift the meat out of the juice. Mix the sour cream and flour with a whisk and stir quickly into the boiling juice. Boil, season, mix or strain for 5 minutes.
- Put the meat in the sauce, heat again.
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