Sunday, August 2, 2020

RECIPE: Austrian Veal Goulash

This is my mother's recipe for Veal Goulash.  She was Austrian.   

When I researched the seasoning to determine whether it was unique, I discovered that it goes back hundreds of years, to the Romany.  I found recipes with similar seasoning for chicken goulash, beef goulash and vegetable goulash! 

What I didn't find were recipes for veal goulash, which is what my mother always used.   The meat:onion ratio should be no less than 1:1.  In other words, 1 pound of onions for every pound of veal.

Austrian Veal Goulash
Serves 4

  • 4 t. marjoram
  • 2 t. ground caraway seed
  • 2 t. lemon zest
  • 2 cloves garlic, minced
  • 1/4 cup beef tallow
  • 1 pound yellow onions, thinly sliced
  • 2 t. tomato paste
  • 4 T. paprika
  • OPT: 1/2 t. cayenne
  • 1 pound veal stew meat
  • 4 cups veal broth

Crush together the marjoram, caraway, lemon zest, and garlic.  I used a mortar and pestle for this.

Heat a large skillet over medium-high. Add the tallow, then add the onions and the lemon-garlic-spice mixture and saute until soft and lightly browned.  Push the veggies to the side of the pan (or remove them to a bowl), add the veal and saute until it's well browned, 10-12 minutes.  Stir in the onions and season with salt.

Add the tomato paste and the paprika and saute 4-5 minutes.

Add the broth and simmer, covered, until the veal is tender, about 2 hours.  Stir occasionally to prevent sticking.

Serve with rice or noodles, and Austrian Cucumber Salad!

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