Veal Goulash, Vienna Style
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
2 lbs veal shoulder, cubed
2 tsp salt
1 tbsp paprika
4 small onions, peeled and diced
4 tbsp butter or margerine
1/3 cp tomato sauce
2 fresh tomatoes, skinned
3 tbsp commercial sour cream
1 - Season veal with salt and paprika.
2 - Cook onions in butter or margerine in a heavy 2-quart kettle or Dutch oven until browning.
3 - Add seasoned veal.
4 - Cook, stirring over moderate heat until veal is lightly browned on all sides.
5 - Reduce heat.
6 - Add tomato sauce.
7 - Cut tomatoes in small cubes into kettle, stirring juice and tomatoes into the sauce.
8 - Cover.
9 - Simmer about 1 hour or until meat is done.
10 - Stir occasionally.
11 - Stir cream into mixture.
12 - Cook until very hot.
13 - Serve with or without noodles.
Makes 4 to 6 servings.
Of course you'll go to Vienna someday. When you do, order this
at the Sacher, followed of course by the famous Sachertorte and good