GoulashTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time : few minutes
Cooking time : 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:125 kcal
Proteins:13.6 g
Fats:5.6 g
Carbohydrate:4.8 g
Fibers:1 g
Sugar:1.7 g
Cholesterol:57.4 mg
Sodium:71.5 mg
Calcium:23.3 mg
Energy:379 kcal
Proteins:41.4 g
Fats:17 g
Carbohydrate:14.7 g
Fibers:3.1 g
Sugar:5.3 g
Cholesterol:174 mg
Sodium:217 mg
Calcium:70.7 mg
SIMILAR RECIPES
Poached Veal Shanks with Spring Vegetables
Glazed loin of veal, jardinière of vegetables
Veal Chops with Tomato Rougail
Veal Chops with Zucchini "Noodles"
Milk-Fed Veal Chop with Roasted and Grilled Lettuces
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
250
g
finely sliced onions
20
g
paprika, “edelsüß” (sweet)
800
g
veal shoulder or flank (cut into medium sized cubes)
125
ml
sour cream
20
g
flour
5
ml
tomato paste
1
garlic clove
salt
lemon peel
vegetable oil
METHOD
- Sauté the onions until lightly golden in hot oil, stir in the sweet paprika and moisten with a bit of water.
- Add the salt, a little lemon peel, the crushed garlic clove, tomato paste and veal shoulder or flank and steam everything for around 35 minutes, stirring frequently.
- Transfer the meat to another pan, stir together the sour cream and flour with a bit of water until smooth and use it to thicken the goulash.
- Strain the sauce over the meat and steam everything for another 5 minutes.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
This recipe is a sample of the Menu "A Taste of Imperial Vienna" at the Kronprinz Rudolph Restaurant in Vienna
Goulash can be prepared and reheated without a loss of quality, explains Chef Johann Bartl
