Exquisite, creamy Viennese Veal Goulash with Butter Dumplings requires tender veal, onions, bacon and double cream. It’s perfect when the meat melts in the mouth and is traditionally served with soft buttered dumplings as well as a glass of beer! “Mahlzeit & Prost” as we say in Austria!



  • 800 g veal shoulder (diced)
  • 50 g bacon (diced)
  • 250 kg onions (finely chopped)
  • oil
  • beef broth
  • 1-2 tbsp paprika powder (sweet)
  • salt
  • lemon peel (grated, untreated, according to taste)
  • lemon juice (to season)
  • a little flour (for thickening)
  • 100 ml sour cream (for thickening)
  • a little tomato puree (optional)

For the dumplings:

  • 300 g flour (fine-grained, smooth)
  • 2 eggs
  • 2 egg yolks
  • 2 tbsp butter (melted)
  • 125 ml milk
  • salt

Directions for Creamy Veal Goulash

  1. Remove the sinewy part of the veal shoulder and chop into small chunks. Chop the onions and bacon into small pieces and fry in a pan until golden brown.
  2. Pour over a little soup, stir in the paprika powder and add the diced meat. Add salt, season with lemon peel and lemon juice and steam the meat in its own juice until soft for at least 45 minutes, depending on the quality.
  3. Meanwhile, make the dumplings and quickly stir the flour, eggs, yolks, melted butter, milk and salt until you have a smooth mixture which isn’t too thick. Press the mixture through a spätzle or dumpling maker into a pan of simmering water.    
  4. Stir, briefly bring to the boil and as soon as the dumplings float on the surface, strain and quickly rinse in cold water. Heat the butter in a pan and toss the well-drained dumplings in the butter.
  5. To finish the goulash, mix the flour and sour cream well, stir into the goulash and, if necessary, add a little tomato puree or a pinch of paprika to add a little more Colour.
  6. Serve the Creamy Veal Goulash with Butter Dumplings.


Veal goulash also freezes well and tastes even better after it’s been reheated a few times.


Goulash can be prepared in many different ways. So it’s no surprise that we Austrians love our paprika stew so much. That’s why we also recommend our really “Austrian goulash” theme world to you.

Thick, creamy soups were long regarded as a meal for farmers. However, this recipe proves that Bohemian mushroom goulash is much more than this.
Thick, creamy soups were long regarded as a meal for farmers. However, this recipe proves that Bohemian Mushroom Goulash is much more than this.


In earlier and poorer times this dish was often prepared using beef and veal, which was more expensive, was eaten mainly by the aristocracy. However, today this delicious and exquisite dish is usually made the “royal way” with veal as this is now more widespread and not as expensive as it once was.