Best 8 Veal Paprikash My Way Recipes

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Indulge in the flavors of Hungary with Veal Paprikash, a traditional and mouthwatering dish. This classic stew combines tender pieces of veal simmered in a rich and aromatic paprika-infused sauce. The result is a symphony of flavors, with a perfect balance of sweet, savory, and slightly spicy notes. Accompanying this delectable main course are two complementary recipes: Fluffy Egg Noodles, providing a soft and comforting base for the hearty stew, and a refreshing Cucumber Salad, adding a crisp and tangy contrast to the richness of the paprikash. Embark on a culinary journey to the heart of Hungary with this trio of authentic Hungarian recipes, sure to tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL OR LAMB PAPRIKASH



Veal or Lamb Paprikash image

Provided by Rachael Ray : Food Network

Time 3h30m

Yield : 4 servings, plus leftovers

Number Of Ingredients 17

2 1/2 pounds veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 pounds lamb shoulder or boned leg meat, cut into bite-size cubes
Salt and freshly ground pepper
All-purpose flour, for dredging
EVOO, for drizzling
6 tablespoons butter, cut into pieces
3 onions, chopped
3 tablespoons plus 1 teaspoon good-quality sweet paprika
1 1/2 teaspoons ground cumin
2 to 3 large cloves garlic, crushed
2 large fresh bay leaves
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 large heirloom or organic tomato, chopped
1 1/2 cups chicken stock (if using veal) or beef stock (if using lamb)
1 1/2 cups dry white wine (if using veal) or dry red wine (if using lamb)
1 cup creme fraiche, plus a few dollops for garnish
1/2 cup drained caperberries, for garnish, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour. Heat a drizzle of EVOO in a large Dutch oven over medium-high heat. Add the meat in batches and cook until deep brown all over. Transfer to a plate.
  • Add another drizzle of EVOO to the pot and reduce the heat to medium. Add the butter and let it melt into the oil. Add the onions and cook until very tender, 15 to 20 minutes. Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes. Add the stock and wine then return the meat to the pot. Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours.
  • Remove the meat to a platter and cover with foil. Using an immersion blender, puree the sauce in the pot. Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes. Return the meat to the pot. (If you are not serving immediately, cool the stew and then refrigerate until ready to use. Reheat in a moderate oven or over a medium flame.) Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor.
  • For garnish, fry the caperberries in a little EVOO until crisp. Top the stew with a few dollops of creme fraiche and the fried caperberries. (The green, red and white colors signify the Hungarian flag.)
  • Any leftover stew is great for lunch or with poached eggs.

VEAL SHANK PAPRIKASH



Veal Shank Paprikash image

Provided by Food Network Kitchen

Time 3h

Yield 6 servings

Number Of Ingredients 20

5 tablespoons vegetable oil
2 medium onions, thinly sliced
2 green bell peppers, thinly sliced
Kosher salt
1 14.5-ounce can diced tomatoes
1 1/2 tablespoons sweet Hungarian paprika
1/2 cup dry white wine
1 cup low-sodium chicken broth
6 cross-cut sections veal shank (about 5 pounds)
Freshly ground pepper
1 tablespoon all-purpose flour
2 tablespoons sugar
2 1/2 tablespoons extra-virgin olive oil
1 pound cipollini onions, peeled
1/2 cup white wine
Kosher salt
3/4 pound wild mushrooms, broken into pieces
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
Freshly ground pepper

Steps:

  • Prepare the veal: Preheat the oven to 350 degrees F. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onions, bell peppers and 1 teaspoon salt and cook, stirring, until soft, 8 to 10 minutes. Add the tomatoes and cook until most of the liquid evaporates, about 5 minutes. Stir in the paprika, then add the wine and boil until reduced by half, about 3 minutes. Add the chicken broth; transfer the mixture to a large baking dish.
  • Pat the veal dry; sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Wipe out the skillet, add 1 tablespoon vegetable oil and heat over medium-high heat. Cook the veal in 2 batches until browned, 3 to 4 minutes per side, adding the remaining 1 tablespoon vegetable oil between batches. Transfer the veal to the baking dish, cover with foil and bake until tender, 2 hours to 2 hours, 30 minutes.
  • Meanwhile, prepare the vegetables: Heat the sugar and 1 1/2 tablespoons olive oil in a skillet over medium-high heat until the sugar melts. Add the cipollini onions and cook, tossing, until browned, 3 to 5 minutes. Add the wine, 1/4cup water and a pinch of salt. Reduce the heat to medium low and cook, partially covered, until tender, about 20 minutes. Uncover and cook over medium-high heat, stirring until glazed, about 5 more minutes.
  • Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the mushrooms and cook, stirring, until tender, 3 to 5 minutes. Add the parsley, dill and salt and pepper to taste. Keep warm.
  • Transfer the veal to an ovenproof platter, cover with foil and keep warm in the oven (turn the oven off). Strain the liquid from the baking dish, discarding the solids. Skim off 1 tablespoon fat from the strained liquid; transfer the fat to a saucepan over medium-high heat. Add the flour and cook, stirring, 1 minute. Whisk in the liquid and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Spoon the sauce over the veal and serve with the mushrooms and onions

VEAL PAPRIKASH MY WAY



Veal Paprikash My Way image

Hungarian deliciousness made gluten free and diabetic- and keto-friendly. I sent directions to my 20-year-old non-cooking son to impress his girlfriend. He nailed it the first time. Traditionally served with dumplings but I serve with green beans, shredded Brussels sprouts, or sautéed cabbage. To make this Kosher, use schmaltz or duck fat and nondairy sour cream substitute. This uses quite a lot of paprika, but you would expect that from the name, yes?

Provided by IntheKitchen

Categories     Stew

Time 1h20m

Yield 6

Number Of Ingredients 8

2 tablespoons lard, or more as needed
4 tablespoons sweet Hungarian paprika, divided
2 medium onions, thinly sliced
½ sweet red bell pepper, cut into 1/4-inch dice
2 pounds boneless veal, cut into chunks
2 cups low-sodium chicken broth
1 cup sour cream
salt and ground black pepper to taste

Steps:

  • Heat lard in a large Dutch oven over medium heat until melted. Add 1/2 the paprika and stir to blend. Add onions and red bell pepper; stir to coat. Cook until just soft, about 3 minutes. Transfer vegetables to a bowl and drain lard back into Dutch oven.
  • Add veal and remaining paprika to the Dutch oven. Stir to coat the meat; cook until browned, 5 to 7 minutes. Add more lard if needed.
  • Return cooked vegetables and any juices to the Dutch oven. Add broth and bring just to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until tender, 45 minutes to 1 hour. Add more broth if needed. Season with salt, pepper, and additional paprika.
  • Finish the sauce just before serving by stirring sour cream in thoroughly.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 5.9 g, Cholesterol 99.5 mg, Fat 18.2 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 9.1 g, Sodium 151.6 mg, Sugar 2.3 g

VEAL CHOPS PAPRIKASH



Veal Chops Paprikash image

Another delicious recipe from my Williams-Sonoma "Steak and Chops" cookbook. DH and I found this to be wonderfully spicy. We used baby portabellas for the mushrooms instead of white and it worked well in the dish. Prep time includes the at least 15 minutes of letting meat stand at room temp.

Provided by Dr. Jenny

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons salt
1 teaspoon fresh ground pepper
1 tablespoon sweet paprika
1 1/2 teaspoons hot paprika
4 loin veal chops, at least 1 1/2 inches thick, trimmed of excess fat (can also use rib veal chops)
2 tablespoons olive oil
3 shallots, chopped
3 ounces white mushrooms, brushed clean, chopped
1 teaspoon sweet paprika, plus more for garnish
1 cup dry white wine
1/2 cup sour cream
salt, to taste
fresh ground pepper, to taste

Steps:

  • To make the rub, in a small bowl, mix together the salt, pepper, and the two paprikas. Slash the edges of the chops in 1 or 2 places to prevent curling. Sprinkle the chops all over with the rub. Let stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature if necessary before cooking.
  • In a large, heavy frying pan, over medium-high heat, heat the olive oil. Add the chops and brown for about 2 minutes on each side. Reduce the heat to medium and cover the pan. Cook until an instant-read thermometer inserted away from the bone registers 145 degrees F (63 C) and the meat is lightly pink when cut into near the bone, 4-5 minutes longer. Transfer the chops to a serving platter and tent loosely with aluminum foil while you make the sauce.
  • Pour off all but 1 Tb of the drippings from the pan. Add the shallots, mushrooms, and 1 tsp sweet paprika. Saute over medium-high heat until the shallots are translucent, 3-4 minutes. Add the wine and deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute longer, stirring often. Remove the pan from heat and stir in the sour cream. Season to taste with salt and pepper.
  • Transfer the chops to individual pates, spoon the sauce on top, sprinkle with sweet paprika, and serve.

Nutrition Facts : Calories 399.6, Fat 24.7, SaturatedFat 9.6, Cholesterol 111.4, Sodium 1291.5, Carbohydrate 8.1, Fiber 1.5, Sugar 1.3, Protein 26.1

VEAL WITH PAPRIKA AND SOUR CREAM



Veal With Paprika and Sour Cream image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 pound thin veal slices, preferably from leg
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
1/4 cup finely chopped onions
2 teaspoons imported paprika
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup sour cream

Steps:

  • Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
  • Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
  • Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
  • Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
  • Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams

VEAL PAPRIKA



Veal Paprika image

Add color and & delightful aroma to dinner dish tonight with paprika in veal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h30m

Yield 6

Number Of Ingredients 10

3 tablespoons all-purpose flour
3/4 teaspoon salt
1 1/2 pounds veal stew meat
2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 can (8 ounces) tomato sauce
1 can (5 ounces) evaporated milk
2 tablespoons paprika
1 tablespoon Worcestershire sauce
6 cups hot cooked noodles, for serving

Steps:

  • Mix flour and salt in resealable plastic bag. Add veal; shake until evenly coated. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 10 minutes, turning occasionally, until brown.
  • Mix veal and remaining ingredients except noodles in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on low heat setting 6 to 8 hours or until veal is tender; stir.
  • Serve veal mixture over noodles.

Nutrition Facts : Calories 395, Carbohydrate 51 g, Cholesterol 130 mg, Fiber 3 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg

VEAL PAPRIKASH



Veal Paprikash image

The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika. From Bon Appetit.

Provided by lazyme

Categories     Veal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons lard (or more) or 1 tablespoon bacon fat and 2 tablespoons olive oil (or more)
2 cups thinly sliced onions
1 large shallot, minced
2 1/2 lbs veal scallops, 1/4-inch-thick
1/2 cup diced tomatoes with juice
1 tablespoon sweet Hungarian paprika
1/2 teaspoon hungarian hot paprika or 1/2 teaspoon cayenne pepper
1 teaspoon dried marjoram
1/2 cup sour cream

Steps:

  • Melt lard in heavy large skillet over medium heat.
  • Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes.
  • Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes.
  • Using slotted spoon, transfer onions and shallot to small bowl.
  • Sprinkle veal with salt and pepper.
  • Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch.
  • Return onion mixture to skillet.
  • Add tomatoes with juice, sweet paprika, hot paprika, and marjoram.
  • Simmer 5 minutes, stirring constantly.
  • Return veal and any accumulated juices to sauce.
  • Simmer 1 minute, turning veal to coat.
  • Using slotted spoon, transfer veal to platter.
  • Mix sour cream into sauce and heat through (do not boil).
  • Season sauce to taste with salt and pepper.
  • Pour over veal and serve.

Nutrition Facts : Calories 331.1, Fat 21, SaturatedFat 9.3, Cholesterol 122.9, Sodium 165.4, Carbohydrate 6.7, Fiber 1.2, Sugar 2.5, Protein 27.9

VEAL PAPRIKASH MY WAY



Veal Paprikash My Way image

Hungarian deliciousness made gluten free and diabetic- and keto-friendly. I sent directions to my 20-year-old non-cooking son to impress his girlfriend. He nailed it the first time. Traditionally served with dumplings but I serve with green beans, shredded Brussels sprouts, or sautéed cabbage. To make this Kosher, use schmaltz or duck fat and nondairy sour cream substitute. This uses quite a lot of paprika, but you would expect that from the name, yes?

Provided by IntheKitchen

Categories     Stew

Time 1h20m

Yield 6

Number Of Ingredients 8

2 tablespoons lard, or more as needed
4 tablespoons sweet Hungarian paprika, divided
2 medium onions, thinly sliced
½ sweet red bell pepper, cut into 1/4-inch dice
2 pounds boneless veal, cut into chunks
2 cups low-sodium chicken broth
1 cup sour cream
salt and ground black pepper to taste

Steps:

  • Heat lard in a large Dutch oven over medium heat until melted. Add 1/2 the paprika and stir to blend. Add onions and red bell pepper; stir to coat. Cook until just soft, about 3 minutes. Transfer vegetables to a bowl and drain lard back into Dutch oven.
  • Add veal and remaining paprika to the Dutch oven. Stir to coat the meat; cook until browned, 5 to 7 minutes. Add more lard if needed.
  • Return cooked vegetables and any juices to the Dutch oven. Add broth and bring just to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until tender, 45 minutes to 1 hour. Add more broth if needed. Season with salt, pepper, and additional paprika.
  • Finish the sauce just before serving by stirring sour cream in thoroughly.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 5.9 g, Cholesterol 99.5 mg, Fat 18.2 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 9.1 g, Sodium 151.6 mg, Sugar 2.3 g

Tips:

  • For the best flavor, use high-quality veal. Look for veal that is a light pink color with fine grain.
  • To make sure the veal is cooked through, use a meat thermometer to check that it has reached an internal temperature of 145 degrees Fahrenheit.
  • If you don't have paprika, you can substitute another type of spice, such as cumin or chili powder.
  • Serve veal paprikash with mashed potatoes, egg noodles, or rice.
  • Garnish with fresh parsley or chives for a pop of color and flavor.

Conclusion:

Veal paprikash is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a classic Hungarian dish that is made with veal, paprika, and sour cream. The veal is braised in a flavorful sauce until it is tender and juicy. The sauce is then served over egg noodles or mashed potatoes. Veal paprikash is a hearty and satisfying dish that is sure to please everyone at the table.

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