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–+ servings

Veal cream goulash with napkin dumplings

Delicately braised veal goulash in a creamy sauce, served with fluffy napkin dumplings. The full-bodied Grüner Veltliner Reserve from southern Styria adds spice and freshness and ensures a harmonious taste experience.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main course
Cuisine Austrian, Central European cuisine (Hungarian-Austrian inspired)
Servings 2 People
Calories 820 kcal

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.

Nutritional values per portion

Calories: 820kcalCarbohydrates: 60gProtein: 45gFat: 48g
Keyword Austrian cuisine, creamy sauce, Goulash & wine, Grüner Veltliner Reserve, Napkin dumplings, Pinot Gris, Veal cream goulash, Viognier
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