Kalbsrahmgulasch serviert mit Semmelknödel

Literally translated, Veal Goulash is a typical Bavarian dish which is normally served with Bread Dumplings.  I also prepare Shredded Cabbage Salad (Krautsalat) on the side.

Ingredients (serves 4 persons):
700 g veal (bug), to be cut into cubes
2 big onions, to be peeled and diced
1 tbsp tomato puree
1 tbsp flour
1 tsp Paprika edelsüß (sweet paprika)
1/4 litre beef or vegetable stock
200 ml fresh cream
salt and pepper to taste
2 tbsp chopped parsley
2 tbsp oil

Method:
In a medium-size pot, heat oil and add half the amount of veal cubes.  Brown all sides over high heat.  Once done, remove to a plate and repeat with the other half.

Then, add diced onions to pot and stir-fry over low heat until translucent.  Add tomato puree, flour and paprika.  Stir-fry for about one minute.  Then, add stock and veal cubes.  Bring to a slight boil.  Cover pot and reduce heat.  Cook for about one hour or until meat is tender.

Lastly, add fresh cream and season to taste.  Serve with salad and dumplings.


Krautsalat (Shredded Cabbage Salad)
Ingredients (serves 4 persons):
1 small cabbage (about 700 g)
1 tsp salt

100 g bacon or turkey bacon, to be finely diced - optional (note:  I omitted this ingredient)
1 small onion, to be peeled and diced
1/8 litre beef or vegetable stock
3 tbsp white wine vinegar
4 tbsp cooking oil
1 tsp hot mustard
1/2 tbsp cumin grains (Kümmelkörner)
salt and black pepper to taste

Method:
Quarter, clean and wash cabbage.  Shred cabbage by using a vegetable slicer into a big bowl.  Add 1 tsp salt and mix well.  Cover bowl and leave aside while the rest of the ingredients are being prepared.

In a small pot over low heat, add bacon.  Stir-fry until the fat oozes out.  If not using bacon, heat 1 tbsp oil.  Add diced onions and stir-fry until translucent.  Then, add stock and vinegar.  Bring to a slight boil and keep stirring at the same time.  Add cumin, mustard and oil.  Mix well.

Pour mixture to the shredded cabbage and mix well.  Cover bowl and leave aside for about 3 hours at room temperature.  Season with salt and plenty of freshly ground pepper before serving.


Semmelknödel (Bread Dumplings)
Ingredients (serves 4 persons):
7 Semmeln or Brötchen (bread buns), to be sliced - one can also use ready-made "Knödelbrot" which comes in 400 g bag in the supermarkets
1/4 litre hot milk
1 tsp salt

3 tbsp chopped parsley
1 medium-size onion, to be peeled and diced
1 tsp butter

2 eggs
1 tbsp flour

Method:
In a large bowl, add hot milk and salt to bread slices.  Mix well and cover bowl.  Leave aside for about 20 minutes.

In a small pan, heat butter and add diced onion.  Stir-fry until translucent before adding chopped parsley.  Remove from heat and add to bread slices.  Add eggs and flour.  Mix well.

By using wet hands, make 8 dumplings and leave aside.  Bring a big pot of water to boil.  Add a little salt.  Then, add dumplings and reduce heat to medium.  Cook for about 15 minutes or until the dumplings rise to the surface.  Remove to a serving bowl.

Bon Appetit!