BLUE WINDOW | Food Travels in the Alps | Kalbsrahmgulasch (creamy veal stew)


This is the meat stew most people believe is goulash. It became popular during the Austro-Hungarian era, and is now a traditional dish in Austria, Germany and Liechtenstein. Beef shoulder can be used as a substitute.

  • 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
  • 1 tbsp 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 160°C for 100 minutes, add cream and finish at 140°C for 20 minutes.