Recipe

Veal Paprikas Recipe

	Bondc / All my dishes 2 years, 4 months ago Make this when the stew veal — the cheapest cut, btw — goes on sale. Hungarian paprika comes in sweet (Noble Rose) and hot. If you like spicy, you can use a little hot, but I recommend Noble Rose for this. Spanish paprika (the kind that just says... More Cook:45m Servings:4	Bondc
	hungarian hungary veal paprika paprikas cream

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Ingredients

1 lb. stew veal in 1/2-inch cubes

1 large yellow onion, chopped

3 T. bacon grease, lard or oil

2 T. Hungarian paprika (Spanish has comparatively no flavor)

1 14-oz. can diced tomatoes, drained

1 red bell pepper, seeded and chopped

10 mushrooms, sliced

2 T. each: heavy cream and sour cream

1 t. flour

1 recipe noodles (http://www.grouprecipes.com/9825/egg-noodles.html) or spaetzle (http://bondcrecipes.blogspot.com/2007/07/sptzle.html)

Directions

If using noodles, make them first (spaetzle are so fast and easy you can whip them up while the veal is cooking).

Saute the onions over medium heat, stirring frequently, until they begin to soften. Cover, reduce the heat to low, and cook another five minutes.

Stir in paprika, veal, and tomatoes. Add about 1/4 cup water, cover, and cook over low heat for an hour, until the veal is tender.

Add the bell pepper and mushrooms, stir, cover again and cook for 15 minutes, until the peppers are softened.

Mix heavy cream, sour cream and flour, then stir into the paprikas. Cook a minute, just to get the "flour" taste out, and serve.

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Comments

paprikamama 2 years, 4 months ago said:
I couldnt agree with you more.....spanish paprika is just basically good for the color....someone once tried to tell me that Hungarian paprika didnt have flavor...well...I got news for that guy....he isnt buying the right kind...because it does have flavor...and lots of it too.....also have you ever tried smoked hungarian paprika ????....wow... now thats a good flavor...it adds so much more to a dish ...Thanks for posting this...

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