--- title: "Veal Goulash with Butter Dumplings" url: /veal-goulash-with-butter-dumplings/ canonical_url: https://flowers-recipes.com/veal-goulash-with-butter-dumplings/ language: en alternates: pl: https://flowerek.com/gulasz-cielecy-maslanymi-kluskami/ de: https://barbaras-kochbuch.de/kalbsgulasch-mit-butternockerln/ en: https://flowers-recipes.com/veal-goulash-with-butter-dumplings/ x-default: https://flowers-recipes.com/veal-goulash-with-butter-dumplings/ published: "2012-02-05" last_updated: "2012-02-05" type: recipe author: Basia prerequisites: - /category/odds-and-ends/ - /category/flour-based-dishes/ related: - /ravioli-with-turkey-and-gorgonzola-walnut-sauce/ - /tagliatelle-with-brussels-sprouts-and-meatballs/ - /melt-in-your-mouth-spinach-and-chicken-crepes/ - /melt-in-your-mouth-chicken-and-spinach-crepes/ categories: - "Odds & Ends" - "Flour-Based Dishes" - "Savory Dishes" - "Meat Dishes" tags: - dumplings - meat servings: "4 servings" time: "~ 60 minutes" rating: score: 8.8 best: 10 votes: 4 comments: 6 image: https://flowers-recipes.com/images/2012/02/gulasz-cielecy1-230x150.jpg summary: "Tender, aromatic veal goulash with paprika and lemon zest, served with soft butter dumplings, from an Austrian cookbook I brought home from Vienna." --- # Veal Goulash with Butter Dumplings Tender, aromatic veal goulash with paprika and lemon zest, served with soft butter dumplings, from an Austrian cookbook I brought home from Vienna. **This page in other languages:** [Polski (pl)](https://flowerek.com/gulasz-cielecy-maslanymi-kluskami.md) · [Deutsch (de)](https://barbaras-kochbuch.de/kalbsgulasch-mit-butternockerln.md) **Published:** February 5, 2012 · **Author:** Basia · **Servings:** 4 servings · **Time:** ~ 60 minutes · **Rating:** 8.8/10 (4 votes) ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Odds & Ends](https://flowers-recipes.com/category/odds-and-ends/) - [Category: Flour-Based Dishes](https://flowers-recipes.com/category/flour-based-dishes/) - [Ravioli with Turkey and Gorgonzola Walnut Sauce](https://flowers-recipes.com/ravioli-with-turkey-and-gorgonzola-walnut-sauce/) — Ravioli with turkey and gorgonzola walnut sauce are delicious little dumplings with an aromatic sauce that complements t - [Tagliatelle with Brussels Sprouts and Meatballs](https://flowers-recipes.com/tagliatelle-with-brussels-sprouts-and-meatballs/) — Tagliatelle with a hearty winter sauce of Brussels sprouts, yellow bell peppers and browned meatballs in tomato broth. G - [Melt-in-Your-Mouth Spinach and Chicken Crepes](https://flowers-recipes.com/melt-in-your-mouth-spinach-and-chicken-crepes/) — These crepes, in my sis's words, “taste like they're from a good restaurant.” They're tender, creamy and juicy, and disa - [Melt-in-Your-Mouth Chicken and Spinach Crepes](https://flowers-recipes.com/melt-in-your-mouth-chicken-and-spinach-crepes/) — These crepes, in my sis's words, “taste like they're from a good restaurant.” They're tender, creamy and juicy, and vani ## Ingredients **Goulash:** - 600 g veal shoulder - 300 g onions - 50 g butter - 20 g sweet paprika powder - 1 garlic clove - 1 lemon, zest and juice - salt - 1 tbsp tomato puree - 1 tbsp all-purpose flour - 1/8 l heavy cream **Butter dumplings:** - 300 g all-purpose flour - 2 eggs - 60 g butter, melted - salt - 1/4 l milk ## Instructions A souvenir of my trip to Vienna, where I bought myself a book of Austrian recipes, available in every souvenir shop. From time to time I take it off the shelf to try out another recipe. Sadly, only from time to time, because Austrian cuisine, and especially the recipes in this book, is not exactly light. Until now I had never made goulash from veal. I was delighted by how tender and aromatic it turned out. The butter dumplings suggested in the recipe go perfectly with it. Veal Goulash with Butter Dumplings **Directions:** Rinse the meat, pat it dry, and cut it into cubes. Peel the onions and chop them finely. Melt the butter in a skillet and sauté the onions in it, then add the paprika, sauté briefly, and pour in a little water. Press in the garlic, add the lemon zest and juice, and season with salt. Stir everything together and bring to a boil for a moment, then add the meat, stir in the tomato puree, add a little more water, and simmer covered until tender. Meanwhile, mix the cream with the flour and, stirring, pour it into the meat in the skillet and stir well. Cook the meat for a little while longer, then season to taste. Serve with the dumplings: Mix the flour, eggs, butter, and salt thoroughly with the milk. Add only as much milk as you need to get a dough that is not too stiff. Mix the dough as briefly as possible and cook the dumplings as soon as you can. Bring salted water to a boil in a large pot. Press the dough through a sieve with large holes or through a potato ricer straight into the boiling water. Cook the dumplings for a few minutes, drain, and rinse with cold water, or serve right away with the goulash. Enjoy! Source: "Österreichische Küche," published by Krenn ## Comments (6) - **Eva** · 2012-02-05 15:55 Looks delicious... I love Austrian cuisine, it's tasty and so varied... I really love their bread dumplings... yum. Basiula, one question... is this goulash made with veal or lamb... because the title says one thing and the ingredients say "lamb shoulder"... I think it's veal after all, am I right? Yummy, I love dumplings, period... most of all... best wishes.. - **flowerek (Author)** · 2012-02-05 16:08 · reply You're right, Austrian cuisine is very tasty :) of course it's veal. I don't know why lamb got mixed in there ;) Best wishes :) - **karmel-itka** · 2012-02-05 16:08 You're tempting me like crazy ;] Oh, I'd love to invite myself over! - **flowerek (Author)** · 2012-02-05 16:11 · reply Oh, you're very welcome to come :) Just let me know when so I can get ready :) - **S.G.** · 2012-10-10 12:49 Hmm, the description is a bit unclear; do you bring the meat to a boil separately, and the onion with the peppers separately? Or do you brown the meat together with the onion? - **flowerek (Author)** · 2012-10-10 12:59 · reply I see an error crept in. Thank you for pointing it out. I've already fixed it. The meat should be added to the already browned onion. --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)