Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Veal Kaisergulasch with apple, ginger and capers
A new interpretation of tradition – this veal goulash combines classic ingredients with sophisticated flavors and takes Austrian home cooking to a new level!
Cooking time: 1 hour 30 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | red onions, finely chopped |
| 4 | tablespoon(s) | lard |
| 100 | g | roughly diced sweet & sour apples (ideally Reinette) |
| 20 | g | Rubino paprika or other sweet paprika |
| 20 | g | peeled and finely chopped ginger |
| 250 | ml | White wine |
| 250 | ml | Water |
| 1 | kg | Veal shank, boneless |
| 2 | piece(s) | Bay leaves |
| 5 | piece(s) | Juniper berries |
| 250 | g | Sour cream |
| 2 | tablespoon(s) | flour |
| 1 | tablespoon(s) | capers in vinegar |
| 20 | g | Organic lemon zest |
| 1 | pinch | Nutmeg, ground |
| Carpathian salt | ||
| Black pepper, ground | ||
Preparation
- Fry the chopped onions in the lard until golden.
- Add apples, paprika and ginger, cook briefly on low heat, then deglaze with white wine.
- Add water and bring to a boil.
- Cut the veal shank into 2-inch (4–5 cm) cubes and add to the goulash with the bay leaf and juniper.
- Season lightly with salt and pepper and simmer for about 45 minutes.
- When the meat is tender, remove it from the liquid, whisk the sauce and then strain through a food mill.
- Mix the sour cream and flour until smooth and thicken the sauce with it. Then put the meat back in.
- Briefly rinse the capers with water. Add the lemon zest, nutmeg and capers, bring to a boil, then reduce the heat and season with salt and pepper.
Wine tip
Light greenish yellow, silver reflections. Delicate meadow herbs, fine apple fruit with tobacco undertones, nuances of fresh pear, somewhat shy bouquet. Medium complexity, fine...
Vienna, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
