Preparation time : few minutes
Cooking time : 45 minutes
This recipe is a sample of the Menu "A Taste of Imperial Vienna" at the Kronprinz Rudolph Restaurant in Vienna
Goulash can be prepared and reheated without a loss of quality, explains Chef Johann Bartl
- Sauté the onions until lightly golden in hot oil, stir in the sweet paprika and moisten with a bit of water.
- Add the salt, a little lemon peel, the crushed garlic clove, tomato paste and veal shoulder or flank and steam everything for around 35 minutes, stirring frequently.
- Transfer the meat to another pan, stir together the sour cream and flour with a bit of water until smooth and use it to thicken the goulash.
- Strain the sauce over the meat and steam everything for another 5 minutes.
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