Vienna Veal Gulyas is a classic culinary recipe that's filled with mouth-watering flavors! www.cookingwithruthie.com
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Vienna Veal Gulyas

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Soup
Servings: 10
Author: Ruthie A Knudsen

Ingredients

  • 2 ¾ pound veal shanks- trimmed and cut in 2-inch cubes
  • 5 tablespoons canola oil
  • 2 cups finely diced onions
  • 5 tablespoons hungarian paprika
  • 3 cups hot water
  • 1 ½ tablespoons chicken base or bouillon
  • ½ teaspoon tabasco
  • 1 teaspoon worcestershire sauce
  • 1 garlic minced
  • 1 teaspoon sea salt
  • 1 teaspoon finely chopped caraway seeds
  • ½ cup cold water
  • 2 tablespoons cornstarch
  • cup heavy cream

Instructions

  • In a heavy bottom soup pot, heat oil and add onion; saute 2-3 minutes or until browned.
  • Add veal cubes and saute quickly, stirring until lightly browned.
  • Add paprika and stir quickly so as not to burn, add water and chicken base; mix well.
  • Add tabasco, garlic, worcestershire sauce, caraway seed.
  • Cover and simmer for 1 hour.
  • Mix cold water with cornstarch, whisk into pot, bring to simmer for 10 minutes.
  • Stir in heavy cream and remove from heat.
  • Serve.