VEAL OR LAMB PAPRIKASH
Provided by Rachael Ray : Food Network
Time 3h30m
Yield : 4 servings, plus leftovers
Number Of Ingredients 17
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
Provided by Food Network Kitchen
Time 3h
Yield 6 servings
Number Of Ingredients 20
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 PAPRIKA
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
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
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
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
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
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
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VEAL PAPRIKASH RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Author Bruce AidellsServings 8
- 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.
VEAL PAPRIKASH RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 410 per servingServings 7
- Place first 7 ingredients in a 3 1/2-quart electric slow cooker; toss well. Combine flour and next 4 ingredients (through pepper) in a small bowl; gradually add wine, stirring until well blended. Add flour mixture to slow cooker; stir well. Cover and cook on LOW for 6 hours or until veal and vegetables are tender. Discard bay leaves.
- Turn slow cooker off, and let mixture stand 5 minutes. Stir in sour cream. Serve veal mixture over egg noodles; sprinkle with parsley and chives.
VEAL PAPRIKASH RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Calories 423 per servingServings 7
- Melt 1 teaspoon margarine in a Dutch oven coated with cooking spray over medium-high heat. Add veal; cook 5 minutes, browning on all sides. Remove meat from pan; set aside.
- Melt 2 teaspoons of margarine in pan over medium heat. Add carrot, onion, and garlic, sauté 10 minutes or until tender. Stir in flour, paprika, salt and pepper. Add broths, wine, and bay leaves; stir well. Return meat to pan, and bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until tender, stirring occasionally. Discard bay leaves. Remove from heat, stir in sour cream. Cook over low heat 5 minutes or until throughly heated. Serve over noodles; garnish with parsley, if desired.
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