2013-06-20

Viennese goulash

Viennese goulash
Author:
Category
Soups
Ingredients
  • 600 gr. veal
  • 4 onion heads
  • 2 tsp ground red pepper
  • 2 tsp tomato puree
  • 1 cup sour cream
  • 2 tbsp flour
  • 2 lemons
  • 2 cups broth
  • Pepper
  • Salt
Goulash is considered a traditional Viennese dish and this name is translated as "shepherd's beef." Goulash can be both a soup and a side dish, it depends on the amount of liquid used to prepare the dish. Meat for goulash should be very juicy, and vegetables in this dish should be on a par with meat.

Viennese goulash recipe


1

Cut the veal into pieces and salt a little. Finely chop the onion.

2

Fry the chopped onion until golden brown and add meat to it, sprinkle with red pepper, add lemon slices, peeling them from the peel and seeds.

3

We continue to simmer the veal for 30 minutes, then pour in the broth and bring the meat to softness.

4

Dilute the flour in a small amount of water and add to the meat, just add the tomato puree.

5

We wait a few minutes and dilute with hot broth to the required density, mix everything, season with sour cream and serve with pasta or dumplings.


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