Hungarian Veal Paprikash - BigOven 162932
Hungarian Veal Paprikash

Hungarian Veal Paprikash

Ready in 1 hour
4 review(s) averaging 4.2. 100% would make again

Top-ranked recipe named "Hungarian Veal Paprikash"

Share it:

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


Ingredients

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

Original recipe makes 6

Servings  

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.

Notes

*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.

Credits

Added on Award Medal
Calories Per Serving: 435 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Hungarian Veal Paprikash

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

mommyswayze 7 months ago
Followed receipt all the way and it was great, thanks!
Cufte 2 years ago
Overall, the flavours are great. I did make a few changes though as some things didn't make sense to me. 1.) swapped red onion for yellow onion 2.) I browned the veal and removed it, then I sauteed the mushrooms, and removed them. Finally, I sauteed the onions/bell pepper/celery until tender. After this was done, I added back the veal (coated in the paprika), mixed with the vegetables, added tomatoes and continued with recipe (although I added the sauteed mushrooms once I returned to simmering heat). 3.) I simmered for 3-4 hours to let the flavours really develop. The end result was delicious...although it was more soupy than I hoped. I did add some thickening flour but it was still too thin. So, for next time I would cut the amount of broth in half. Also, I did the noodles separate.
Gfkokai 4 years ago
*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.]
sgrishka 7 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free