The Veal Goulash

As I had a delecious veal goulash today I decided to share the recipe on my homepage for your guys!

Lets look at the ingredients first!

300g of onions
50 g of butter
20 g of paprika powder
1 garlic glove
Lemon peel of 1/2 a lemon (make sure its without pesticides)
Lemon juice and salt
1 teaspoon of tomato paste
125 ml sour cream
1 teaspoon of flour
125 ml cream

How its done:

Start with frying chopped onions (as small as possible) and paprika powder. Add some water, garlic, lemon peel, lemon juice and season with salt. Stir  it well and bring it to a hard boil. Now you have to add the veil, the formentioned tomato paste and again some water. Lower the heat and partially cover the pot and wait till the meat is tender. Take out the meat and pur the gravy through a seperator or a strainer.

Mix the sour cream with floug, stir it into the gravy, add sweet cream and boild it shortly. Season to your own liking. Add the meat to the gravy again.

In my family goulash is usually eaten with white or dark bread.

And if you are wondering how much people you can feed with this recipe the answer is: 4 medium hungry Austrians but I don’t know how that translate to ther nationalities ūüėČ

And my final tip for Austrian Veal Goulash:

If you cooked for four people and only the two of you have it for dinner, it actually gets better the next day when heated up again. My mum usually prepares the goulash a day in advance and just reheats it on the oven the next day.

Enjoy, and if you try it, please let me know by commenting on this blog!