For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In February 2019 – recipe by René Herzog – chef of the Hotel & Restaurant Stefanie, Vienna’s oldest hotel:

“Emperor’s” veal goulash with small butter dumplings

Ingredients for 4 people:
1 kg shoulder of veal cut into 4x4cm cubes
500 g onions, finely diced
30 g sweet ‘Donautal’ paprika powder
30 g grated ginger with juice
½ liter veal/vegetable stock
30 g capers
1 teaspoon marjoram
1 teaspoon ground caraway
the peel of 1 lemon
1 garlic clove
100 ml sour cream
salt, pepper

250 g flour
4 eggs
100 ml milk
50 g melted butter
salt
20 g butter
chives

Method

Sauté the onions in a saucepan until translucent, add the ginger and paprika powder and fry with the onions for around 1 minute. Pour on the stock and bring to the boil. Add the rest of the seasoning and the meat. Stir repeatedly and simmer for around 2 hours until tender. When the 2 hours are up, refine with cream that has been stirred until smooth.

For the dumplings, beat all of the ingredients together in a bowl to a smooth dough using a wooden spoon. Allow to stand for 10 minutes before pressing the dough directly into boiling, salted water through a special sieve for making small dumplings (German: ‘Nockerlsieb’). Strain as soon as the dumplings rise to the surface and toss in a pan with a little butter and the chives.

Arrange by placing the dumplings in the middle of the plate and serving the goulash around them. Garnish with capers and sour cream.

Enjoy your meal!

Viennese Cuisine with History

The „Emperor’s veal goulash“ has its name rightly. In the 19th century, the term „Kaiser” (emperor) was chosen by cooks for dishes to distinguish fare of special quality. Moreover, ginger was very expensive during the imperial era and not affordable to every simple townsperson. Therefore, ginger was reserved for the aristocracy and the emperor at the time, which likewise led to the naming.