A creamy feel-good dish with the perfect wine accompaniment
Tender braised veal in a creamy, spicy sauce, served with fluffy napkin dumplings – this dish combines fine flavours and creamy textures. A wine with elegant acidity and fine flavour is the perfect accompaniment. Grüner Veltliner Reserve from Southern Styria (Austria) has exactly these characteristics. Find out here which other wines go wonderfully with this dish!
Which wines go best with creamed veal goulash with napkin dumplings?
The veal cream goulash impresses with its creamy, slightly spicy sauce and butter-tender meat. The creamy texture needs a wine with a strong structure and lively acidity to balance the dish and emphasise the flavours.
A Grüner Veltliner Reserve from southern Styria (Austria) is the perfect choice. Its full-bodied style with fine spiciness and balanced acidity complements the creamy sauce and emphasises the fine flavours of the veal. The peppery notes also create an exciting interplay with the light flavour of the goulash.
Wine recommendations
1st Grüner Veltliner Reserve from Southern Styria (Austria)
- Why? The fine acidity, paired with slightly spicy notes, creates a balance with the creamy sauce and gives the dish depth.
- Recommended region: Southern Styria, Austria
2. grey Burgundy from Germany
- Why? The elegant structure and light nuttiness of a Pinot Gris underline the creaminess of the sauce and harmonise perfectly with the veal.
- Empfohlene Region: Baden, Deutschland
3. viognier from the Rhône (France)
- Why? The fruity notes of apricot and honey and the slightly oily texture of a Viognier go perfectly with the fine sauce of the veal cream goulash.
- Recommended region: Rhône, France
The recipe:
Veal cream goulash with napkin dumplings
Cooking utensils
- 1 Cutting board & knife
- 1 Large pot for the goulash
- 1 Pan for the dumplings
- 1 Whisk
- 1 Cling film or kitchen towel for the napkin dumplings
Ingredients
For the veal cream goulash:
- 400 g Veal (shoulder or leg), cut into cubes
- 1 Onion, finely diced
- 1 EL Butter
- 1 EL Flour
- 200 ml Veal stock or vegetable stock
- 150 ml Cream
- 1 TL Mustard
- 1 TL Lemon juice
- Salt & pepper to taste
- 1 Pinch of nutmeg
For the napkin dumplings:
- 200 g stale white bread, diced
- 100 ml Milk
- 1 Egg
- 1 TL Butter
- 1 TL chopped parsley
- Salt & pepper
Preparation
Prepare the napkin dumplings:
- Place the white bread cubes in a bowl and pour over the milk, leave to infuse for 10 minutes.
- Add the egg, butter, parsley, salt & pepper and mix everything together.
- Shape the mixture into a roll, wrap in cling film or a kitchen towel and cook in gently simmering water for approx. 20 minutes.
Braise the veal cream goulash:
- Heat the butter in a large pan and sauté the onions until translucent.
- Add the veal and fry until browned, then dust with flour and fry briefly.
- Deglaze with veal stock, stir in cream, mustard and lemon juice and season to taste with salt, pepper and nutmeg.
- Simmer over a low heat for about 45 minutes until the meat is tender.
Serve:
- Serve the veal cream goulash with sliced napkin dumplings and sprinkle with chopped parsley.
