Kalbsgulasch Recipe

Prepare the meat

Pat the veal cubes dry with paper towels and season evenly with 1 1/2 tsp salt and 1/2 tsp black pepper. Dry meat browns better; work in batches if necessary so pieces do not steam.

Brown the veal

In a large heavy-bottomed Dutch oven or pot, heat 2 tablespoons oil over medium-high heat until shimmering. Add half the veal in a single layer, leaving space between pieces, and brown 3–4 minutes per side until a deep golden crust forms. Transfer browned veal to a plate and repeat with remaining 1 tablespoon oil and the remaining veal. Do not overcrowd the pan.

Cook the onions

Reduce heat to medium, add butter to the pot. Add the sliced onions and a pinch of salt. Cook, stirring frequently, 12–18 minutes until onions are soft and richly caramelized but not burnt. If onions brown too fast, lower the heat; you want a deep amber color to build flavor.

Build the base with paprika

Remove the pot from the heat for 30 seconds (paprika can burn and turn bitter if added to a very hot pan). Stir in sweet Hungarian paprika and the optional hot paprika, mixing into the onions until evenly coated. Immediately stir in the flour and tomato paste and cook 1–2 minutes to remove raw flour taste and to bloom the paprika flavors.

Deglaze

Pour in the white wine (or 60–125 ml of stock if skipping wine) while scraping up browned bits from the bottom with a wooden spoon. Let the liquid bubble and reduce 1–2 minutes to concentrate flavor.

Combine and simmer

Return the browned veal with any accumulated juices to the pot. Add the remaining stock (enough to just cover the meat, about 750 ml), crushed caraway seeds, bay leaves, remaining 1/2 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low so the surface barely moves. Cover partially (lid slightly ajar) and simmer gently for 1.5 to 2 hours, or until the veal is fork-tender and the sauce has thickened. Stir occasionally and skim any foam or excess fat from the surface.

Adjust consistency and season

If the sauce is too thin near the end of cooking, remove the lid and simmer uncovered 10–15 minutes to reduce and thicken. Taste and adjust salt and pepper. If you prefer a richer finish, stir in up to 1 tablespoon cold butter at the end to gloss the sauce.

Finish

Remove and discard bay leaves. Stir in chopped fresh parsley and let the goulash rest 10 minutes off the heat to meld flavors.

Serve the Kalbsgulasch hot over egg noodles, spaetzle, boiled potatoes, or with crusty bread. Offer sour cream at the table to swirl into individual portions if desired.