Wiener Kalbsrahmgulasch (Creamy Viennese veal goulash)

The goulash originates from Hungary. When it came to Vienna in the middle of the 19th century, it had hardly anything in common with the dish that is so popular here nowadays: It was a kind of thin soup made of pepper, potatoes, onions and tomatoes. The Viennese cuisine created a viscid, spicy and fiery beef dish. For the more noble creamy Viennese veal goulash you will need tender veal and whipped cream for refining. Tip: Enjoy it with a glass of beer. Cheers!

Serves: 4

Ingredients:

2,2 lb veal shoulder
4,44 lb onions
1 tsp paprika powder (sweet)
1 Tbsp Rosen paprika powder
1 Tbsp tomato paste
1 Apple (sour)
0,45 pt cream
0,22 pt sour cream
1/8 cup flour
juice from 1 lemon
grated lemon rind
0,22 pt white wine
1 bay leaf
salt
ground pepper
4 Tbsps oil for frying

Preparation:

Cut the meat into bite-size cubes and chop the onions. Heat the oil in a casserole dish and lightly fry themeat. Remove, then sauté the onions. Add the tomato paste and paprika powder and pour on the wine. Add the meat and add water so the meat is just covered. Add the bay leaf, salt and pepper and stew for about 1 1/2 hours.
As soon as the meat is tender, remove again with a draining spoon. Remove the bay leaf. Cut the apple into small cubes and add to the goulash, along with the lemon juice and grated lemon rind. Mix in the flour, cream and sour cream. Stir well.
Bring to boil then mix with a hand-held mixer. Strain the liquid and add the meat again, adding salt and pepper to taste.

Enjoy with: bread