Preparation time : few minutes
Cooking time : 45 minutes

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

1. Sauté the onions until lightly golden in hot oil, stir in the sweet paprika and moisten with a bit of water.
2. 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.
3. 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.
4. Strain the sauce over the meat and steam everything for another 5 minutes.