Legendary Dishes | Kalbsrahmgulasch mit Sauerrahmspätzle (creamy veal stew with sour cream dumplings)


This is the meat stew most people believe is goulash. It is a dish that became popular during from the Austro-Hungarian era, now a traditional dish in Austria, Germany and Liechtenstein. Beef shoulder can be used as a substitute. This is an adaptation of the recipe by chef Christian Helmreich at Restaurant Engel in Vaduz.

See The Story of Goulash in Five Recipes.

  • 1 kg veal shoulder, 4 cm cubed
  • 500 ml veal stock
  • 375 g onions, sliced
  • 250 g long red peppers, sliced
  • 150 ml double cream / crème fraîche
  • 150 ml white wine
  • 100 g sweet apple purée
  • 60 ml rapeseed oil
  • 30 g dried cep mushrooms, soaked in hot water, chopped small
  • 20 g sweet paprika powder
  • 15 ml lemon juice
  • 15 g tomato paste
  • 1 garlic clove, crushed, mashed
  • 10 peppercorns, crushed
  • 6 juniper berries, crushed
  • 2 bay leaves
  • Salt, large pinch

Fry onions, peppers and garlic in half of the oil for five minutes over a high heat, reduce heat, cover and sweat for 30 minutes. Place onion-pepper mixture in an ovenproof pot, add paprika powder, tomato paste, apple purée, crushed spices and bay leaves. Heat gently for five minutes. Deglaze frying pan with the wine, add contents to the pot. Brown veal cubes in remaining oil, set aside with a slotted spoon, deglaze pan with some of the stock. Add the stock from the pan and remaining stock to the pot. Add the meat and bring to a low boil, add lemon juice, mushrooms and seasonings. Transfer to oven. Bake, uncovered in the middle of the oven, at 160ºC for 100 minutes, add cream and finish at 140ºC for 20 minutes.


  • 500 g flour
  • 4 eggs
  • 200 g sour cream
  • 15 g salt
  • Bunch of chives, chopped small
  • Butter (optional) Milk (optional)

Mix eggs, sour cream and salt. Add the flour and mix to a smooth dough. Add some milk if necessary. Pour the dough through a boiling sieve into boiling salt water. Remove after two minutes, quench in cold water. Sprinkle the spaetzle in the butter and place on the plate with the veal cream goulash. Garnish with cream and chives.