Creamy Viennese veal goulash

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Wiener Kalbsrahmgulasch (Creamy Viennese veal goulash)

Serves: 4


  • 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


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

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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