Authentic Austrian Veal Cream Goulash - The Figlmüller Family Recipe
Some dishes come and go. Others remain a staple of Viennese tavern cuisine for generations. Our veal cream goulash is one of these classics.
For many years, we’ve been preparing it according to our family recipe – with tender veal shoulder, a delicately thickened cream sauce, and a fresh lemon. It’s a dish that relies on just a few ingredients and, for that very reason, requires a great deal of care.
With this original Austrian veal cream goulash recipe, we’d like to share a piece of Figlmüller cuisine with you. Step by step, we’ll show you how to make our Viennese veal cream goulash at home.
Ingredients for the Original Figlmüller Veal Cream Goulash (for 4 people)
- 450 g veal shoulder
- 1–2 onions (about 200 g), finely chopped
- 1 tbsp sunflower oil
- 2 tbsp sweet paprika
- 1 liter veal stock (or water)
- 1 bay leaf
- 1 organic lemon
- 3 tbsp sour cream, plus a little more for garnish
- 20 g all-purpose flour
- Salt
Figlmüller Tip: The Secret to Authentic Veal Goulash
A successful veal goulash with sour cream starts with the right cut of meat. We use veal shoulder because it becomes especially tender when braised slowly and also has enough flavor of its own to create a rich sauce.
Patience is just as important. The meat should simmer slowly until tender and not be boiled vigorously. This keeps it juicy and allows it to develop its characteristic flavor together with the veal stock, paprika, and sour cream.
Preparation – Veal Cream Goulash, Step by Step
This easy veal goulash recipe depends on careful preparation. Follow these steps to recreate the Figlmüller family recipe at home.
1. Braise the meat
Cut the veal shoulder into cubes about 3 cm in size.
Sauté the finely chopped onions in sunflower oil until light brown. Then briefly sauté the paprika and immediately pour in the veal stock. Add the veal, season with salt and a bay leaf, and braise until tender, about 1 hour and 30 minutes.
2. Season to taste with lemon
While the goulash is simmering, cut a few thin strips of lemon zest and set them aside.
Squeeze the lemon and then season the goulash with a little lemon juice to taste. The subtle tartness adds freshness and provides a pleasant contrast to the creamy sauce.
3. Thicken the sauce
Remove the meat from the sauce.
Mix the sour cream with the all-purpose flour and use it to thicken the sauce. Then blend the sauce until smooth and strain it through a sieve.
4. Finish and serve
Return the meat to the sauce and gently reheat it.
Before serving, garnish with the prepared lemon zest and a dollop of sour cream.
Avoiding Common Mistakes When Making Veal Cream Goulash
To ensure the meat stays tender and the sauce retains its smooth texture, a few key steps are essential. These are the mistakes that happen most often when cooking:
- Braising the meat at too high a temperature: Veal is more tender than beef and should be cooked slowly. If the goulash simmers too vigorously, the meat can become dry. It’s better to let the veal cream goulash simmer gently over low heat.
- Roasting the paprika for too long: Paprika develops its flavor after just a short time. If it gets too hot or is roasted for too long, it can become bitter. That’s why we add the veal stock to the pot immediately after adding the paprika.
- Don’t strain the sauce: Straining gives the sauce the smooth, creamy consistency that characterizes a Viennese veal goulash with cream. This step is often skipped, but it makes a significant difference in both flavor and appearance.
- Adding the sour cream too early: Sour cream should only be added at the very end, when the sauce is thickening. This preserves its delicate flavor and gives the sauce its characteristic creaminess.
- Serving it too soon: Like many braised dishes, veal cream goulash benefits from being allowed to rest for a few minutes after cooking. This allows the meat and sauce to meld together even better.
What side dish goes well with veal goulash in cream sauce?
A good veal cream goulash depends not only on the sauce, but also on the right side dish.
Traditionally, we serve our veal cream goulash with butter dumplings, which soak up the creamy sauce particularly well. Bread dumplings, spaetzle, or fresh country bread are equally good accompaniments.
If you’d like to enjoy the dish in a slightly lighter way, you can also serve it with just a little sour cream and fresh herbs. This way, the tender veal takes center stage even more.
Did you know?
Veal cream goulash has its roots in Hungary
Veal goulash with cream traces its origins back to the Hungarian gulyás. Over time, a distinct variation developed in Vienna that is more delicate and milder in flavor. Instead of bold seasoning, this dish focuses on tender veal, a creamy sauce, and a harmonious balance of flavors.
In the past, veal goulash with cream was a “Gabelfrühstück”
In Vienna’s taverns, veal cream goulash used to be served frequently as what was known as a “Gabelfrühstück”- a warm snack that was particularly popular in the late morning. Today, it is considered one of the classics of Viennese tavern cuisine.
★★★★★
„All the dishes were fantastic, but my clear favorite was the creamy veal goulash.“ – Christopher
★★★★★
„The food here is really excellent – both the Wiener Schnitzel and the creamy veal goulash were delicious.“ – Sarah
Enjoy veal goulash with cream sauce at Figlmüller
As nice as it is to recreate the veal goulash recipe at home, the best way to experience the flavors of a Viennese tavern is to visit a place where these dishes have been prepared for generations.
Frequently Asked Questions
What is the best cut of meat for creamy veal goulash?
For a classic creamy veal goulash, veal shoulder is particularly suitable. The meat stays juicy during slow cooking and becomes wonderfully tender. At the same time, it adds plenty of flavor to the sauce.
How long should creamy veal goulash simmer?
The creamy veal goulash should gently simmer over low heat for around 1.5 hours. The exact cooking time is less important than the texture of the meat: it should be soft and tender without falling apart.
What is the difference between veal goulash and creamy veal goulash?
For creamy veal goulash, the sauce is finished and thickened with sour cream and a little flour. This gives it a particularly creamy and mild flavor. Fresh lemon also adds the delicate acidity that is typical of Viennese creamy veal goulash.
Can creamy veal goulash be prepared in advance and reheated?
Yes. Creamy veal goulash can be prepared very well in advance and gently reheated later. It is important not to let it boil vigorously, so that the veal remains tender and the creamy sauce keeps its smooth consistency.
What side dishes go well with creamy veal goulash?
Traditionally, creamy veal goulash is served with buttered dumplings (Butternockerln). Bread dumplings, spaetzle or fresh farmhouse bread are also excellent choices for soaking up the creamy sauce.