Viennese Veal Soup Recipes

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VIENNESE BEEF SOUP



Viennese Beef Soup image

Make and share this Viennese Beef Soup recipe from Food.com.

Provided by Julesong

Categories     Cauliflower

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 14

2 1/2 lbs beef bones with marrow, cracked
2 medium carrots, scraped, sliced
3 lbs beef chuck
1 stalk celery, pared & cubed
3 quarts water
3 small turnips, pared & cubed
2 1/2 teaspoons salt
2 cups cauliflower, cut up
3/4 teaspoon pepper
2 bay leaves
1 large onion, peeled, sliced thin
4 sprigs parsley
2 medium leeks, white parts only
1/2 teaspoon dried thyme

Steps:

  • Taking the white parts of the leek only, clean and thinly slice them.
  • Scald bones and rinse in cold water.
  • Put beef and water in a large kettle; bring to a boil.
  • Add bones, salt and pepper.
  • Slowly bring to a full simmer; remove any scum from the top.
  • Cook over low heat, partially covered, 1 1/2 hours.
  • Again remove any scum from the top.
  • Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender.
  • Remove and discard parsley, bay leaves, and bones.
  • Take out the meat and cut into bite sized pieces, discarding any gristle.
  • Return meat to soup.
  • You may also add noodles, rice or dumplings to the finished soup.

Nutrition Facts : Calories 344, Fat 23.4, SaturatedFat 9.3, Cholesterol 93.9, Sodium 702.2, Carbohydrate 7.6, Fiber 1.8, Sugar 3.1, Protein 24.8

VIENNESE VEAL SOUP



VIENNESE VEAL SOUP image

Categories     Soup/Stew     Beef

Yield 6-8 servings

Number Of Ingredients 13

7 oz butter
2 lbs veal, diced into 3/8" cubes
1 large onion, diced
3 medium carrots, diced
4 stalks celery, diced
1 small bunch parsley, coarsely chopped
3 sprigs fresh thyme
3 sprigs fresh marjoram
4 bay leaves
salt, pepper, and nutmeg to taste
2 1/2 quarts veal or chix stock
flour, enough to make roux
3 eggs, beaten

Steps:

  • 1. in a large soup pot with 3 oz of the butter, saute the veal, onion, carrots, celery and half of the parsley for about 5 min. Add the herbs and spiices, stock and 1/2 quart water. Simmer until veal is tender, about 45 minutes. 2. In a small saucepan over medium heat, make a roux with the remaining 4 oz butter and a suitable amount of flour. Add the roux to the soup while stirring constantly until thickened. Season. 3. slowly drip the beaten eggs into the soup, and simmer for a few more minutes to ensure the roux has been cooked. 4. this soup is best after cooling overnight in the fridge. Simply reheat and garnish with remaining parsley

RICH VIENNESE POTATO SOUP



Rich Viennese Potato Soup image

This is a smooth soup, and can be changed by using different broth in the recipe for a different taste sensation. You can make this vegetarian by using vegetable broth or stock instead of the beef or chicken broth. If you do that, then I recommend using buttermilk in place of the cream.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 12

7 cups plus 3 tablespoons beef broth OR chicken broth, divided
2 cups onion, sliced
2 ½ cups sliced leeks
1 ½ teaspoons dried marjoram
8 cups russet potatoes, peeled and cubed
¾ cup heavy cream
½ teaspoon ground black pepper
1 pinch ground cardamom
½ pound fresh mushrooms, sliced
salt and pepper to taste
½ cup chopped and precooked carrots
1 cup cooked and diced potatoes

Steps:

  • Place 1 tablespoon oil and 2 tablespoons broth in a large, non-stick pot over medium heat. Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.
  • Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes. Add the heavy cream, ground black pepper and cardamom. Puree the soup in small batches in a blender or food processor.
  • Place the mushrooms and the remaining 1 tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color. Season with salt and pepper to taste. Add the mushrooms, precooked carrots and precooked potatoes to the pureed soup. Stir together and serve.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 39.7 g, Cholesterol 30.6 mg, Fat 9.1 g, Fiber 5.4 g, Protein 8.1 g, SaturatedFat 5.5 g, Sodium 723 mg, Sugar 4.5 g

HEARTY GOULASH SOUP



Hearty Goulash Soup image

In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire.

Categories     Soup/Stew     Beef     Garlic     Onion     Potato     Bacon     Bell Pepper     Winter     Gourmet

Yield Makes about 16 cups, serving 12

Number Of Ingredients 16

5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)
*available at specialty foods shops and many supermarkets

Steps:

  • In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
  • Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
  • Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)



Authentic Viennese Goulash (Wiener Fiakergulasch) image

While goulash originated in Hungary, Vienna made it it's own. Dating back to the Austro-Hungarian Monarchy, goulash became a staple of Austrian and particularly Viennese cuisine and can be found in any gasthaus throughout Austria. The secret to get this beautiful dark color is to saute the onions until very dark before adding the meat. Use hungarian paprika but don't let it burn, it will get bitter. In Vienna, Gulasch is served either with a fresh kaiser roll or bread dumplings called "Semmelknodel" and many time features a pickle as garnish.Good luck and enjoy!

Provided by gemini08

Categories     Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs marbled beef, cut in cubes
1 lb onion, diced
1/4 cup oil or 1/4 cup lard
1 tablespoon Hungarian paprika, hot if desired
2 garlic cloves, crushed
1 tablespoon tomato paste
2 cups beef or 2 cups vegetable broth
1 tablespoon caraway seed
1 tablespoon dried marjoram
2 teaspoons flour, for slurry
1 teaspoon salt (to taste)

Steps:

  • Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
  • Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
  • Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
  • Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
  • When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
  • Simmer until the floury taste is gone and the sauce has the perfect consistency.
  • Enjoy with spaetzle, dumplings or noodles.

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