Entree: Austria – Vienna – Kalbsrahmgulasch (Creamy veal goulash stewed in a mild sour-cream sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 1/2 lb (680 g) veal, boneless, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 2 medium onions, thinly sliced, about 8 oz (225 g)
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (2 g) sweet paprika
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) veal or beef stock
- 1/2 cup (120 ml) sour cream (Schmand or full-fat plain yogurt may be used)
- 1 tsp (5 ml) Dijon mustard
- 1 bay leaf
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) chopped fresh marjoram
- 1 tsp (5 ml) lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 g) chopped fresh parsley for garnish

Instructions

1. Pat the veal cubes dry and season lightly with salt and pepper. Heat 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter in a large heavy pot or Dutch oven over medium-high heat. Brown the veal in batches until golden on all sides, removing browned pieces to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 g) butter and the sliced onions. Sauté until soft and translucent, about 8–10 minutes. Stir in the flour and paprika and cook 1–2 minutes to remove raw flour taste.
3. Deglaze the pot with the white wine, scraping up browned bits, then return the veal to the pot. Add the stock and bay leaf, bring to a gentle simmer, cover partially and cook until the veal is tender, about 40–50 minutes.
4. Remove the bay leaf. Stir a few spoonfuls of hot cooking liquid into the sour cream to temper it, then mix the tempered sour cream and Dijon mustard into the pot. Heat gently without boiling to avoid curdling; the sauce should thicken and become creamy.
5. Adjust seasoning with lemon juice, salt, and pepper. Sprinkle with marjoram and chopped parsley before serving.