Best 6 Veal With Paprika And Sour Cream Recipes

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Indulge in the culinary delight of Veal with Paprika and Sour Cream, a classic Hungarian dish that tantalizes taste buds with its rich flavors and creamy texture. This hearty and comforting dish features tender veal cubes slow-cooked in a flavorful paprika sauce, complemented by the tangy sour cream. Served with egg noodles or dumplings, this traditional Hungarian meal offers a delightful combination of savory and tangy notes.

In this article, we present a collection of Veal with Paprika and Sour Cream recipes, each with unique variations to suit your preferences. Discover the traditional Hungarian recipe, where veal cubes are seared and simmered in a paprika-infused sauce, resulting in a rich and aromatic dish. For a simplified version, explore the one-pot recipe that combines all ingredients in a single pot, making it an easy and convenient meal option.

If you're looking for a creamy and velvety rendition, try the recipe that incorporates heavy cream and sour cream, creating a luscious sauce that pairs perfectly with the tender veal. For those who prefer a lighter version, the recipe with yogurt and sour cream offers a tangy and refreshing twist while maintaining the dish's classic flavors.

Additionally, find a vegetarian alternative that replaces veal with mushrooms, providing a meatless option that is equally satisfying and flavorful. And for a touch of spice, the recipe with spicy paprika adds a vibrant kick to the dish, sure to please those who enjoy a bit of heat.

No matter your preference, this collection of Veal with Paprika and Sour Cream recipes offers something for everyone. Embark on a culinary journey and experience the heartwarming flavors of this Hungarian classic, whether you're a seasoned cook or just starting your culinary adventures.

Here are our top 6 tried and tested recipes!

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 PAPRIKA



Veal Paprika image

I haven't tried this yet but am posting it for safekeeping. From the New York Times. I had to estimate the cooking and prep times.

Provided by coconutty

Categories     Meat

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs veal, cut into thin, even slices
salt
fresh ground pepper, to taste
3 tablespoons olive oil
1 tablespoon butter
2 shallots, finely chopped
1 tablespoon paprika
1/4 cup dry white bordeaux
1/4 cup chicken broth
1 cup sour cream

Steps:

  • Cut veal slices into 1/4 inch strips.
  • Sprinkle with salt and pepper.
  • Heat oil in skillet, add veal and cook quickly over high heat until browned. Transfer to a heated serving dish or casserole.
  • Melt butter in the same skillet.
  • Add shallots and saute until tender but not browned. Stir in paprika.
  • Add wine and cook until liquid is reduced almost completely.
  • Add broth; gradually stir in sour cream.
  • Combine sauce and meat; heat but do not let boil.
  • Serve with hot buttered noodles.

Nutrition Facts : Calories 413.8, Fat 27.1, SaturatedFat 11.4, Cholesterol 145.9, Sodium 192.7, Carbohydrate 4.3, Fiber 0.4, Sugar 0.5, Protein 31.1

VEAL BIRDS PAPRIKA



Veal Birds Paprika image

Categories     Mushroom     Onion     Tomato     Braise     Veal     Winter     Sour Cream     Gourmet

Yield Serves 6

Number Of Ingredients 11

1 1/2 cups finely chopped onion
1/2 cup finely chopped mushrooms
9 tablespoons unsalted butter
1 cup fine dry bread crumbs
1 teaspoon dried basil, crumbled
six 1/4-inch-thick veal cutlets (about 1 pound total), flattened between sheets of plastic wrap
1/2 cup white veal stock or chicken broth
1/2 cup tomato purée
2 tablespoons paprika
buttered noodles as an accompaniment
1 cup sour cream

Steps:

  • In a heavy skillet cook 1/2 cup of the onion and the mushrooms in 6 tablespoons of the butter over moderate heat, stirring occasionally, until the onion is golden, stir in the bread crumbs, the basil, and salt and pepper to taste, and let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2 inch. Starting with a short side, roll up the cutlets and tie them at each end with kitchen string.
  • In a large heavy skillet heat 2 tablespoons of the remaining butter over moderately high heat until the foam subsides, in it brown the veal birds, patted dry, and transfer them as they are browned to a bowl. In the skillet cook the remaining 1 cup onion in the remaining 1 tablespoon butter over moderate heat, stirring, until it is golden, stir in the stock, the tomato purée, and the paprika, and add the veal birds with any juices that have accumulated in the bowl. Simmer the mixture, covered, for 15 to 20 minutes, or until the veal is tender. Arrange the noodles on a platter, remove the string from the veal birds, and transfer the veal birds with tongs to the platter. Reduce the heat to low, whisk the sour cream and salt and pepper to taste into the skillet, and cook the sauce, stirring occasionally, until it is hot, but do not let it boil. Serve the sauce separately.

PAPRIKA VEAL SHANKS



Paprika Veal Shanks image

Provided by Paul Grimes

Categories     Onion     Tomato     Dinner     Veal     Bell Pepper     Sour Cream     Paprika     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

2 large onions, chopped (3 cups)
1 pound Cubanelle peppers (Italian green frying peppers; 4 large), coarsely chopped
3/4 cup vegetable oil, divided
2 Turkish bay leaves or 1 California
1 (14- to 15-ounce) can plum tomatoes in juice
2 tablespoons sweet Hungarian or regular paprika (not hot)
3 1/2 cups reduced-sodium chicken broth (28 fl ounces)
8 meaty cross-cut veal shanks (ossobuco; 7 to 7 1/2 pounds total), tied
2 cups dry white wine
1 (16-ounces) container sour cream
1 1/2 tablespoons all-purpose flour
Equipment: a 15-by 13-by 3-inch flameproof heavy roasting pan
Accompaniment: tiny dumplings with dill

Steps:

  • Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.
  • Preheat oven to 350°F with rack in middle.
  • Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).
  • Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
  • Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.
  • Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.

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 (OR PORK) CUTLETS WITH PAPRIKA



Veal (Or Pork) Cutlets With Paprika image

Make and share this Veal (Or Pork) Cutlets With Paprika recipe from Food.com.

Provided by PanNan

Categories     Veal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

4 veal cutlets, pounded thin (or pork)
1/2 teaspoon salt
4 tablespoons butter or 4 tablespoons oil
2 large onions, chopped
4 tablespoons butter
2 red bell peppers, chopped
1/2 lb peeled chopped fresh tomato
1 1/2 teaspoons sweet paprika (preferably Hungarian)
2 cups beef broth
1/4 cup cream
3 tablespoons flour

Steps:

  • Make sauce: saute onion in butter until tender.
  • Add red peppers, tomatoes and paprika and saute for about 3 minutes.
  • Add beef broth and simmer for 30 minutes.
  • Mix flour with a little water to make a thin paste.
  • Pour into sauce and stir.
  • Cook about 3 minutes.
  • Add cream and stir (do not boil).
  • Meanwhile salt the cutlets and brown on both sides in butter or oil.
  • Add a little water and braise, turning once or twice, about 5- 10 minutes until tender.
  • Remove from heat.
  • When sauce is finished, add the cutlets and heat for a few minutes.
  • Don't let it boil.
  • Serve with boiled or mashed potatoes and a steamed vegetable.

Nutrition Facts : Calories 338.1, Fat 28.4, SaturatedFat 17.7, Cholesterol 77.6, Sodium 953.9, Carbohydrate 18.2, Fiber 3.7, Sugar 7.3, Protein 4.6

Tips:

  • Sear the veal to perfection: Searing the veal in hot oil or butter gives it a beautiful golden-brown crust and locks in the juices, resulting in tender and flavorful meat.
  • Use high-quality paprika: The quality of paprika can make a big difference in the flavor of the dish. Look for a paprika that is鮮豔的紅辣椒粉, with a deep red color and a slightly smoky aroma.
  • Don't overcrowd the pan: When searing the veal, make sure not to overcrowd the pan. This will prevent the meat from cooking evenly and will result in steamed veal instead of seared veal.
  • Simmer the veal until tender: After searing the veal, simmer it in the paprika sauce until it is tender and fall-apart tender. This will take about 1-2 hours, depending on the thickness of the veal.
  • Serve with traditional sides: Veal with paprika and sour cream is traditionally served with egg noodles, dumplings, or mashed potatoes. You can also serve it with a side of fresh vegetables or a salad.

Conclusion:

Veal with paprika and sour cream is a classic Hungarian dish that is enjoyed by people all over the world. It is a relatively easy dish to make, but it does require some time to simmer the veal until it is tender. The result is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. So next time you are looking for a new and exciting dish to try, give veal with paprika and sour cream a try. You won't be disappointed!

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