Hungarian Veal Paprikash
A classic Hungarian dish that combines fork-tender chunks of veal with mushrooms in a richly complex and aromatic paprika-cream sauce.
Yield: 6 Ready in 1 hours, 20 minutes
favorite of 88 people 61 people want to try
|2 tablespoonsolive oil; (for more flavor, lard or bacon fat may be substituted)|
|1 1/2 poundsveal chops (or boned veal shoulder)*;; (up to 2), cut into 1" cubes|
|1 to 2 tablespoonsHungarian sweet paprika|
|1/2 teaspoonHungarian hot paprika or cayenne pepper; (optional)|
|1 largered onion; (about 3/4 pound), quartered and thickly sliced|
|1 largered bell pepper; cut into 1" squares|
|1 ribcelery; thickly sliced|
|1 16-oz canstewed tomatoes|
|1 tablespoonroasted garlic; chopped (bottled is fine)|
|1 can (14 oz)Beef broth|
|3/4 cupRed wine|
|1/8 teaspoonblack pepper; freshly ground|
|8 ouncesmushrooms; sliced|
|8 ouncesuncooked noodles|
|1/2 cupSour cream|
Hungarian Veal Paprikash Preparation
*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.
*This is a great recipe to make a day ahead, but dont 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.
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