Stuffed turkey
Julian Kutos and Maja Florea serve a stuffed turkey on Christmas Eve, with bread and cranberry...
Tender veal cream goulash with butter dumplings
Food blogger Thomas Grosmann-Liao from @thomskuechen.block cooks a festive veal cream goulash with tender butter dumplings.
Veal cream goulash
| Ingredients (4 servings) | ||
|---|---|---|
| 800 | g | Veal (shoulder or ham) |
| 3 | Large onions, finely diced | |
| 2 | Garlic cloves | |
| 2 | tablespoon(s) | Sweet paprika powder |
| 1 | teaspoon(s) | Paprika powder, rosy hot (optional) |
| 150 | ml | White wine (dry) |
| 300-400 | ml | Veal stock or vegetable stock |
| 200 | ml | Whipped cream |
| 1 | teaspoon(s) | Lemon zest |
| 1 | teaspoon(s) | Marjoram (freshly chopped or ½ tsp dried) |
| 1-2 | tablespoon(s) | Butter or clarified butter |
| pinch | Salt & pepper | |
| 1 | teaspoon(s) | Tomato paste for more color (optional) |
Butter dumplings
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Flour (plain or all-purpose) |
| 2 | Eggs | |
| ca. 80-100 | ml | Water |
| 1 | tablespoon(s) | Oil |
| 1 | teaspoon(s) | Salt |
| 1-2 | tablespoon(s) | Butter to swirl |
Preparation:
Veal cream goulash
- Prepare the meat:
Cut the veal into even cubes. Season lightly with salt and pepper. - Sauté the onions:
Heat the butter or clarified butter in a large pan. Fry the onions until translucent and lightly golden brown. Fry the garlic briefly. - Paprika & color:
Reduce the heat, stir in the paprika powder (and optional tomato puree). Deglaze immediately with white wine so that it does not become bitter. - Brown the meat:
Add the veal and mix well. Pour in the stock until the meat is just covered. - Stew:
Stir in the marjoram and lemon zest. Cover the goulash and simmer for approx. 60-75 minutes until soft. Stir occasionally and add stock if necessary. - Refine:
Stir in the whipping cream and simmer gently for another 10 minutes until the sauce is thick. Season to taste.
Side dish: Butter dumplings
- Stir the dough:
Mix the flour with the salt. Add the eggs, water and oil. Beat with a wooden spoon to a smooth, thick batter (should bubble). - Shape the dumplings:
Bring plenty of salted water to the boil. Scoop out small dumplings with a teaspoon and add to the water. - Cooking:
As soon as the dumplings rise to the surface, leave to stand for 1 minute, then strain. - Butter dumplings:
Melt the butter in a pan and toss the dumplings in it. Serve immediately with the veal cream goulash.
Wine recommendation: Château Chasse-Spleen 2022
The Château Chasse-Spleen 2022 from Moulis-en-Médoc presents itself as a powerful, yet elegantly structured Bordeaux, whose dark berry fruit, fine spice and well-integrated tannins are an excellent accompaniment to braised dishes. Its precise balance of fullness and freshness harmonizes perfectly with the creamy sauce of the veal cream goulash and the buttery dumplings. With its clear structure, subtle woody notes and long, harmonious finish, this wine is the perfect accompaniment to this festive dish and rounds off the culinary experience in an atmospheric way.
