A classic Hungarian dish that combines fork-tender chunks of veal with mushrooms in a richly complex and aromatic paprika-cream sauce.
*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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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 6|
|Calories from Fat: 138 (32%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 126.6mg||39 %|
|Sodium 301.8mg||10 %|
|Potassium 913.9mg||24 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 32.6g|
|Protein 28.4g||41 %|
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Calories per serving: 435
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