Creamy viennese veal goulash with dumplings

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Portionen: 4

  • 1 kg Veal shoulder
  • 200 g Onions
  • 1 tsp Paprika powder (sweet)
  • 1 tbsp Rosen paprika powder
  • 1 tbsp Tomato paste
  • 1 piece Apple (sour)
  • 250 ml Cream
  • 125 ml Sour cream
  • 20 g Flour
  • 1 piece Lemon (juice)
  • Lemon rind (grated)
  • 125 ml White wine
  • 1 leaf Bay
  • Salt
  • Ground pepper
  • 4 tbsps Oil (for frying)


  • 250 g Flour (fine)
  • 2 pieces Eggs
  • 1 piece Egg yolk
  • 150 ml Milk
  • 1 tbsp Butter (melted)
  • Salt
  • Ground nutmeg
  • Butter (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.
In a bowl mix the eggs with the egg yolk and milk. Add flour and melted butter. Season with salt and nutmeg, andmix until smooth. If necessary, addmilk or flour. Boil some salt water in a large, wide saucepan and place the dumplings with a dumpling sieve directly into the boilingwater. Boil, then strain. Rinse in coldwater, drain and sauté in the butter.

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Creamy viennese veal goulash with dumplings

  1. Birmchen
    Birmchen kommentierte am 04.11.2015 um 08:36 Uhr

    very good

  2. Romy73
    Romy73 kommentierte am 03.08.2015 um 20:29 Uhr


  3. gackerl
    gackerl kommentierte am 18.05.2015 um 13:32 Uhr

    tolles rezept

  4. danan
    danan kommentierte am 24.07.2014 um 14:07 Uhr


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