hungarian veal paprikash

Name: Hungarian Veal Paprikash
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: Hungarian
Ingredients: 3 tablespoon(s) (or more) lard, or 1 tablespoon bacon fat and 2 tablespoons (or more) olive oil; 2 cup(s) thinly sliced onions; 1 large shallot, minced; 2 1/2 pound(s) 1/4-inch-thick veal scallops; 1/2 cup(s) canned diced tomatoes in juice; 1 tablespoon(s) hungarian sweet paprika; 1/2 teaspoon(s) hungarian hot paprika or cayenne pepper; 1 teaspoon(s) dried marjoram; 1/2 cup(s) sour cream

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Annacia *

Moose Jaw, SK

Updated on Sep 17, 2015

A traditional Hungarian dish that pleases the taste buds and warms you up in colder weather. If veal is hard to find or just too expensive I've used beef minute steaks instead. Granted, it's not the same as the tender veal but I find it a passable stand in for the family when necessary.

Rate

prep time 15 Min

cook time 25 Min

method Stove Top

yield 8 serving(s)

Ingredients

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

How To Make hungarian veal paprikash

Step 1

Melt lard in heavy large skillet over medium heat. Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes.

Step 2

Add shallot; increase heat to medium-high and saute until onions are golden, about 5 minutes. Using slotted spoon, transfer onions and shallot to small bowl.
Step 3

Sprinkle veal with salt and pepper. Working in batches, add veal scallops to drippings in skillet and saute 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.
Step 4

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.
Step 5

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.
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