Many think of chicken when they hear the word ” paprikás ” but may not think of it as being made with veal.
Paprikash (paprikás) is a dish of Hungarian origin and is one of the most famous Hungarian stews. Paprikash stews can be traced back to cooking it in a kettle.
Fat and onions have been used since at least the Middle Ages, however, gulyás, pörkölt, and paprikás did not appear until the end of the 18th century, when people were just starting to season food with paprika.
Cooked bell peppers (aka paprika, as in the spice) are common in Hungarian cuisine, and dishes cooked in a creamy, red paprika stew have been referred to as a Hungarian staple.The meat is cooked with a paprika roux.
- 2 lbs boneless veal shoulder
- 1 large onion coarsely chopped
- 4 tbsp oil
- 2 tsp paprika
- Salt (to flavor)
- Pepper (to flavor)
- 2 med bell peppers (1 red, 1 yellow) cleaned, thinly sliced
- 8 Oz Fresh Mushrooms; cleaned and thinly sliced (optional)
- 4 plum tomatoes, diced
- 1/2 cup milk
- 3/4 cups sour cream
- 1 tbsp flour
- 1/2 lb of cooked wide noodles or drop noodles (spätzle)
- Sour cream to garnish
- Pound and cube boneless veal into 1" pieces
- Pre-heat a large, deep frying pan with the oil over a med heat
- Brown the veal and until the veal is 1/2 cooked
- Remove veal from pan and set aside
- Sautee the onions, sliced peppers and (optional) mushrooms
- Remove pan from heat
- Add the veal back to the pan with the onions, peppers and (optional) mushrooms
- Combine the flour and sour cream and mix together well
- Add the milk, sour cream with flour, and tomatoes to the veal
- Return pan to stove and cook on med heat
- Add salt and pepper to flavor
- Heat on med until mixture is starting to boil
- Cover and reduce heat to low and simmer for about 45 mins or until meat is tender
- Serve over noodles or spätzle
- Garnish with sour cream