How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    paprikamama ate it and 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 ???? now thats a good adds so much more to a dish ...Thanks for posting this...
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