Best 3 Viennese Veal Soup Recipes

AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)

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.

VIENNESE BEEF SOUP

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.

PHO VO VIEN - VIETNAMESE BEEF BALL SOUP

Steps:

• Slice meat thinly; mix with pepper, salt, cornstarch, oil, and baking powder.
• Let meat stand for 1 hour, then place meat in a plastic ziplock bag and set in freezer for 45 minutes, turning each 10 minutes to keep from freezing.
• Remove from freezer and mince very fine in small quantities, or grind in a mortar.
• Boil 2 cups of water in a saucepan, then reduce to a simmer.
• Mix 1 cup of cold water with 1 teaspoon salt; oil your hands, and place about a tablespoonful of meat in your palm and squeeze tightly.
• Dip soup spoon into salty water, then use to lower meatball into boiling water; remove meatballs when they turn white or rise to the surface.
• Repeat method until all meatballs are finished.
• After all the meatballs are done, add 1 quart of water and 1 teaspoon of salt to the water and bring to a boil.
• Skim off the foam.
• Reduce the heat to low, add the beef balls to the stock and simmer for 3-5 minutes.
• To serve, put 5-6 beef balls and some soup in a bowl and sprinkle with some green onions, chopped cilantro, and 1-2 drops of sesame oil.
• Make 3 bowls of dipping sauces for the meatballs: 1 with hoisin sauce, 1 with black bean sauce, and 1 with Sriracha chile sauce and lemongrass stirred together.
• Sip the soup and dip the meatballs into the bowls of dipping sauces.