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Veal Stew Recipe

is a chef, food photographer, cookbook author and blogger.
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With this Veal Stew Recipe you cook goulash just like your mom would at home. 

This dish is becoming increasingly rare on the menus because good quality veal is expensive.

Use best veal from organic farmers, it tastes better.

In this article you’ll learn everything you need to know about cooking veal goulash yourself:

Which meat is ideal for veal goulash? How does a Viennese style veal goulash work? Which side dishes go well with goulash?

Good success! Let it taste good!

1. Recipe Veal Stew

My following guide is inspired by a dear friend, who worked for a long time in the Viennese gastronomy in a well-known hotel.

I wish you every success and look forward to receiving your feedback via the comment function.

Veal Stew – Kalbsrahmgulasch

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 1027
Total Time 120 Min.
Preparation Time 30 Min.
Cook Time 90 Min.

Simple tutorial on how to prepare veal gualsch with side dishes.

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Veal Stew Kalbsrahmgulasch Recipe Image
Veal Stew Kalbsrahmgulasch Recipe Image © Thomas Sixt


250 g onions (I like to use shallots, these are finer in taste)
1-2 tbsp Sunflower oil
1/2 pc garlic
1 tsp tomato puree
1 tbsp paprika spice sweet
100 ml dry white wine
800-1200 ml Vegetable broth (alternatively 50% veal stock (hammer taste!))
800 g veal meat ragout or goulash (let the butcher cut it into 3-4 cm cubes/pieces)
1/2 pc Lemon (some abrasion and total juice)
1 cup Cream
1 tbsp Sour cream
2 tsp cornflour
4 pinches Salt
4 pinches black pepper
1 pinches Cayenne pepper


Prepare onions

Peel and finely dice the onion and roast in a pan with oil until light brown.

Garlic supplement

Add the finely chopped garlic.

Add tomato paste

Add the tomato paste and roast briefly until light brown.

Add sweet paprika

Sprinkle in sweet paprika and stir once.


Quickly deglaze with white wine and broth and add the meat.


Add lemon grater and lemon juice to the goulash mixture, stir and stew with lid in the oven at 180°C hot air or top/bottom heat for one hour.


Bring the veal goulash to the boil.

Mix cream and sour cream with cornflour and stir into the goulash.

Let the goulash boil for 3 minutes to obtain the desired binding.


Season the veal goulash with salt, pepper and cayenne pepper and serve with side dishes.

2. Nutritional Values

3. Meat for Stew and Goulash

For the veal goulash you need meat from the neck, chest, shoulder or meat from loosened front calves.

Order veal for ragout or goulash from the butcher.

Let the butcher or butcher cut the meat into 3-4 cm cubes and process the meat quite quickly.

Veal breast for roast veal ...
The raw veal breast
Roast shank of veal raw
Raw veal shank

4. Veal Goulash Viennese Style

The classic Viennese veal cream goulash is bound with sour cream and flour and seasoned with lemon zest and lemon juice.

Brief description:

–> Roast onion cubes in oil until light brown,

–> Add paprika powder

–> Deglaze with white wine and vegetable stock, add meat, season, cover and at best stew in the oven (real braise) until soft.  

–> Remove meat, bring sauce to the boil, mix sour cream (1/8) with flour (20 g) well and refine the sauce with it.


–> The sauce must boil strongly for a few minutes so that the flour taste evaporates.

–> In addition there are Nockerl which are called regionally differently also Spätzle.

The dumpling recipe can be found in the side dishes.

5. Veal Goulash Side Dishes

The following side Dishes are perfectly for the veal goulash:

Parsley potatoes in the pan.
Buttered potatoes in a pan with parsley.
Bread dumplings with butter crumbs
Bread dumplings with butter crumbs

6. Other Goulash Recipes

All German and Austria Goulash Recipes

Comments, Cooking Questions and Answers

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