Veal Goulash with Butter Dumplings

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