Hungarian Veal Paprikash

6 Servings
100% would make this recipe for Hungarian Veal Paprikash again.

A classic Hungarian dish that combines fork-tender chunks of veal with mushrooms in a richly complex and aromatic paprika-cream sauce.

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Hungarian Veal Paprikash Ingredients

2 tablespoons olive oil (for more flavor, lard or bacon fat may be substituted)	1 can (14 oz) beef broth
1 1/2 to 2 pounds veal chops (or boned veal shoulder)*; cut into 1" cubes	3/4 cup red wine
1 to 2 tablespoons Hungarian sweet paprika	1/2 teaspoon salt
1/2 teaspoon Hungarian hot paprika or cayenne pepper (optional)	1/8 teaspoon black pepper; freshly ground
1 large red onion (about 3/4 lb.); quartered and thickly sliced	8 ounces mushrooms; sliced
1 large red bell pepper; cut into 1" squares	1/2 cup water
1 rib celery; thickly sliced	8 ounces uncooked noodles
1 can (16 oz) stewed tomatoes	1/2 cup sour cream
1 tablespoon roasted garlic; chopped (bottled is fine)

Instructions for Hungarian Veal Paprikash

*Note: Using veal chops assures lean tender veal chunks... if using veal shoulder, be sure cubed veal is not harboring any fat or gristle.

Heat large pot or Dutch oven over medium high heat. Add oil. Working in batches add veal and saute until browned, about 1 minute per side, adding more oil as needed and transferring veal to plate after each batch. Returm veal and any accumulated juices to pot and stir in paprika(s) (and cayenne, if using), stir to fully coat veal. Add onion, bell pepper and celery; saute until vegetables begin to soften. Add stewed tomatoes, garlic, broth, wine, salt and pepper; bring to a boil. Reduce heat and simmer, covered, for 15-20 minutes. Stir in mushrooms and water, simmer for 5 minutes. Stir in noodles; cook, uncovered, over medium-high heat, stirring frequently, until noodles are tender, about 8-10 minutes. Stir in sour cream; serve immediately.

Yield: 4 to 6 servings.

Main Ingredient: VealCuisine: Hungarian

Ingredient Insight - look inside this recipe

Saute Advance veal wine braise Main Dish Hungarian Dinner

for flavor and categorization

*This is a great recipe to make a day ahead, but don't add the sour cream until right before you serve it. **You can substitute boned sirloin steak for the veal to make Beef Paprikash. You could also try making the dish with cubed pork stew meat or cut-up pieces of chicken with bone-in. The chicken version will take about twice as long to cook through and become tender. [I posted this recipe.]