Veal Paprika
Transform your dinner table with the rich and comforting flavors of Veal Paprika, a classic Hungarian-inspired dish that’s perfect for cozy evenings. Tender chunks of veal are seared to golden perfection, then simmered in a silky, paprika-scented sauce infused with aromatic onions, garlic, and a touch of caraway for depth. Sweet Hungarian paprika is the star spice, lending its vibrant color and smoky-sweet flavor to the dish, while a swirl of sour cream adds luxurious creaminess. This one-pot recipe is not only a feast for the taste buds but also a simple way to elevate your home-cooking routine. Serve this hearty stew over buttered noodles, fluffy rice, or with crusty bread for an unforgettable meal that warms you from the inside out. Perfect for a family dinner or entertaining guests, Veal Paprika will quickly become a favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 900 grams veal stew meat
- 60 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 30 grams unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 500 milliliters chicken or beef stock
- 120 grams sour cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a mixing bowl, combine the flour, salt, and black pepper. Toss the veal stew meat in the mixture until evenly coated.
In a large, heavy-bottomed pan or Dutch oven, heat the butter and olive oil over medium-high heat. Once hot, add the floured veal in batches, searing until golden brown on all sides. Remove the browned veal pieces and set them aside.
Reduce the heat to medium, and in the same pan, add the chopped onion. Sauté for 5-7 minutes until softened and translucent.
Add the minced garlic, sweet Hungarian paprika, and caraway seeds. Stir well to coat the onions with the spices, cooking for an additional 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing its flavors to develop.
Pour in the chicken or beef stock, scraping the bottom of the pan to deglaze and incorporate any browned bits. Bring the mixture to a simmer.
Return the browned veal to the pan, ensuring it is fully submerged in the liquid. Cover the pan with a lid, reduce the heat to low, and let it simmer gently for 60-75 minutes, stirring occasionally to prevent sticking.
Once the veal is tender and the sauce has thickened, remove the pan from the heat. Stir in the sour cream until the sauce becomes creamy and smooth.
Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.
Serve the veal paprika hot, garnished with freshly chopped parsley. Pair with buttered noodles, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 4846 mg | 211% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 21.0 g | ||
| Protein | 236.6 g | 473% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4100 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
