Hungarian veal paprikash
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | large | Onion; chopped |
| 2 | pounds | Lean veal; cubed |
| 1 | large | Ripe tomato; peeled and chopped |
| 2 | teaspoons | Paprika |
| Salt | ||
| 1 | Green pepper; sliced | |
| 1¼ | cup | Sour cream |
| 1 | tablespoon | Flour |
| Egg dumplings or hot cooked noodles | ||
Directions
Melt butter in heavy pan and fry onion until transparent. Turn heat to low and add veal, tomato, paprika and salt to taste.
Cover and simmer very gently, stirring occasionally. After 20 minutes or so, add green pepper. Continue to cook a further 20 minutes until veal is almost done. Cook until any remaining liquid evaporates.
Blend sour cream with flour, then stir into pan. Cover again and simmer very slowly until meat is tender. Serve with small egg dumplings or noodles. Makes 4 to 6 servings. These two herbs are so often found together in Italian dishes we could have chosen a single recipe combining them. Instead we offer the following two vegetable dishes, each of which lets the flavor of the herb come through.
This recipe, for the classic Hungarian stew with veal, is from "The Complete Book of Spices" by Jill Norman (Viking, 1990, $21.95).
Recipe by: Milwaukee Journal Sentinel Posted to MC-Recipe Digest V1 #906 by Dianne Larson Ward <dianne@...> on Nov 13, 1997