|Love this photo taken in Austria on our honeymoon|
600g Veal Shoulder, cut into chunks
2 medium Onions, finely chopped
1½ Tbsp Paprika
1 Garlic Clove, sliced or crushed
Zest and Juice of 1 Lemon
1 Tbsp Tomato Paste
125ml Sour Cream
125ml Pouring/Thin Cream
1 Tbsp Flour
In a large saucepan melt the butter and sauté the onions and paprika until the onions start to go soft.
|Onion & Paprika|
This is where the recipe got a little tricky. The recipe doesn't mention water until this point nor does it mention how much water to use, so all of the water measurements are my guestimates. Add half a cup of water, garlic, lemon zest, lemon juice, salt and pepper. Bring to the boil.
Add the veal chunks, tomato paste and water (I probably added a little too much so in retrospect I would add maybe 1 cup and see how you go, it's easier to add than take away). Simmer this gently, partially covered, until the meat is tender. The timing of this will depend on how big your veal chunks are. To test for tenderness, pull a piece out with a fork and try it.
When the meat is tender, pour the sauce through a sieve and keep the sauce and meat separate. Combine the flour and sour cream and add to the sauce.
It will appear very unappetising (like the photo below) but the sour cream will melt into the sauce.
|Flour & Sour Cream|
|Flour & Sour Cream mixture into the sauce|
Serve with mash potatoes, butter noodles or spatzle (German pasta).
|Hungarian Veal Goulash|
Next time I will try it with beef. For us, the veal was a little to tough, which could also come down to not knowing exactly how long to cook the meat for or how much water to use. But the sauce was sensational.
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