Austrian veal goulash (Kalbsgulash)

Category: Meat dishes
Kitchen: german
Austrian veal goulash (Kalbsgulash)

Ingredients

veal 800 g
lemon juice and zest 1 PC
onion 1-2 pcs
garlic 2 cloves
paprika 1 tbsp. l
tomato paste 1 tbsp. l.
sour cream 2 tbsp. l.
chilli 1/3 pcs
flour 1 tbsp. l
salt taste

Cooking method

  • I suggest you try a traditional Austrian dish - with such a rich, juicy and rather unusual taste.
  • Cut the veal into pieces of the desired size. Austrian veal goulash (Kalbsgulash)
  • Fry finely chopped onion in oil, add paprika, chopped garlic, lemon zest and juice, salt. Add tomato paste, add water and boil for 3 minutes.
  • Now put the meat in the sauce, close the lid and simmer until tender over low heat. I cooked goulash in a pressure cooker on the Stew 30 minutes program. Austrian veal goulash (Kalbsgulash)
  • Mix sour cream with flour and chili, add the prepared sauce to the meat. Sprinkle with chopped parsley. Austrian veal goulash (Kalbsgulash)
  • Traditionally, the Germans serve this goulash with boiled potatoes and a mint fork.
  • Austrian veal goulash (Kalbsgulash)
  • On top, put onion fried in lard along with cracklings.
  • Austrian veal goulash (Kalbsgulash)

The dish is designed for

4-6 servings

Time for preparing:

45 minutes

Cooking program:

pressure cooker-multicooker

Note

This dish has such a rich taste, I highly recommend trying it.
The combination of lemon, tomato and sour cream and even paprika is so delicious!

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