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At Seäsonal Restaurant and Weinbar, Wolfgang Ban makes his goulash with succulent veal cheeks; here he adapts the recipe for easier-to-find veal shoulder. David Burke: Veal Chops More Veal Recipes

October 2010


Credit: © Tina Rupp

Recipe Summary

30 mins
2 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • In a large, enameled cast-iron casserole, melt the butter. Add the sliced onions, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are caramelized, about 20 minutes longer.

  • Stir the garlic, paprika and caraway seeds into the onion and cook for 1 minute. Add the wine and veal stock and bring to a boil. Season the veal shoulder with salt and pepper, add it to the casserole and bring to a boil. Cover and cook over low heat until very tender, 1 hour and 45 minutes. Transfer the veal to a platter, cover and keep warm.

  • Transfer the sauce to a blender. Add the lemon juice, the 1/4 cup of crème fraîche and 1 teaspoon of the capers and puree until very smooth. Return the sauce to the casserole and simmer over moderately high heat until thickened, about 5 minutes. Return the meat to the sauce and cook until heated through. Keep warm.

  • Meanwhile, in a medium skillet, heat 1/2 inch of vegetable oil. Add the remaining 1/2 cup of capers and fry over high heat, stirring occasionally, until crisp and browned, 3 to 4 minutes. Using a slotted spoon, transfer the capers to paper towels and let cool.

  • Spoon the stew into shallow bowls. Garnish with the roasted peppers, fried capers and a dollop of crème fraîche and serve.

Make Ahead

The goulash can be refrigerated for up to 5 days.

Serve With


Suggested Pairing

Both versions of this paprika-laced stew are amazing with Zweigelt, a spicy Austrian red.