Veal cooked with onions, tomatoes, and served with a paprika sour cream sauce over sauerkraut.
Also known as Szegedine Goulasch, an Austrian goulash.
Years ago in Manhattan, there was a rather famous German restaurant by the name ofLuchow’s.
Elise Bauer
It was established in 1882 and operated continuously for a hundred years, finally shutting down in 1984.
It even had a room named afterDiamond Jim Brady, a regular.
I often accuse my dad of having sauerkraut in his veins, and not without reason.
Elise Bauer
He just can’t pass up an interesting recipe that calls for that fermented cabbage.
It’s also important to not get overzealous with the browning of the meat.
Pat dry the cubed veal.
Elise’s dad making the veal goulash.Elise Bauer
Sprinkle with salt and add to pan.
Working in batches, saute the meat until the meat is just beginning to brown.
Add the onions to the pan with the veal, cook for another 5 minutes.
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Add the garlic and cook for another minute.
Cook until the meat is almost cooked through, about 30 minutes.
Use a slotted spoon to remove the veal from the pan to a bowl to temporarily set aside.
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Increase the heat to high and let the liquid boil until it is reduced by half.
Lower the heat to medium.
Add the meat back to the pan.
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and simmer uncovered for another 20 minutes.
on medium heat until hot.
To serve, strain the sauerkraut.
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Place the sauerkraut in a serving dish and top with the goulash.
Adapted from a recipe inLuchow’s German Cookbookby Jan Mitchell, 1952
Elise Bauer
Elise Bauer
