Rahmgulash (Creamy Veal Goulash)

Posting my recipe on Mondays for a while to follow along with the others who are doing this challenge....

Continuing this week to play along with Christina's AmiExpat Real German Cooking "challenge" - this week was Rahmgulash (Creamy veal goulash).

Okay, I have to admit - I THOUGHT I had bought veal.... I grabbed the packages right by packs of ground veal... but got home and realized that I bought LAMB.... so I guess that I really made Rahmgulash mit Lamm!!!! (my German is not too good - so please correct if this title isn't correct!)

Instead of trying to lighten the recipe with reduced fat substitutes, I kept the heavy cream and sour cream in this recipe.

All I can say is WOW!!! This goulash is wonderful!!! It reminded me more of an Indian dish with the creamy sauce and the lamb than a traditional German Goulash that I have tasted, but I couldn't stop eating it! (Literally!)

I compared this recipe with my German cookbook's (The German Cookbook by Mimi Sheraton) recipe for Paprika Pork Stew. Everything was the same except for the cream - my cookbook just states to add 2T flour blended in a little bit of water to thicken the dish and to add the sour cream for the creaminess at the end. Calorie wise, I think that I would enjoy the cream free version for an everyday dinner - but I would definitely use the cream for a special occasion meal - where calories do not count!

And not to be defeated by mushy dumplings... I made another round of the bread dumplings (Semmelknodel) to go along with the sauce of the goulash - this time, making a test dumpling, well, I had to make 2 of them.. before boiling all of them. I have come to the conclusion that you have to use more "American" rolls than the recipe calls for - but once I learned this, they came out great!

I thought that they worked well with the sauce of the goulash and helping to pick up every yummy drop on the plate!

Thanks Christina! I will be getting out my spaetzle maker for next week's recipe of Cheese Spaetzle!!!