Top-ranked recipe named "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.
*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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branwenstone 3 weeks agoI made this recipe with beef roast rather than veal. It was excellent, and my guests really enjoyed it.
lesliebernarde1b2i6 3 months agoMade up very nicely using veal chop cut for the extra flavour from the bone and roasted sweet red pepper over fresh. Nice gutsy and lively combo of flavours that paired well with my home made spaetzle. Nothing boring here!. My only question/puzzlement is the cooking time. There is no way one could get a rich 'gravy-type' sauce after only one hour cook time. Perhaps it was a dangerous boil? I used my large, round, shallow Le Creuset that was bubbling merrily the whole time - and even I didn't get anything thicker than a nicely-flavoured regular soup stock. Next time: some game meat, add some small carrot or small dice of spede, experiment with unexpected peppers and definitely add at least an hour to the cooking time. At least this was so delicious. It had started to remind me of the Dreaded Martha Stewart Special Easter Ricotta Cake. *shudder*
mommyswayze 1 year ago
Cufte 2 years agoFollowed receipt all the way and it was great, thanks!
Gfkokai 5 years agoOverall, 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.
sgrishka 8 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.]