cateory: cuisine
Veal Paprikash
Reviews: 198
Ingredients:
- 1/2 cup oil
- 1 1/2 lbs. veal tenderloin, cut into 1-inch pieces
- 4 large onions, diced
- 2 cloves garlic, chopped
- salt and black pepper
- 3 tbsp. Hungarian paprika
- 1 tsp. cayenne pepper
- 3 vine-ripened tomatoes, fi nely chopped
- 1 tbsp. caraway seeds
- 4 tbsp. fl our
- 2 cups red wine
- 8 cups light beef stock
- 1 tsp. orange zest, or the zest from half an orange
- 1 tsp. lemon zest, or the zest from half a lemon
- 1 bay leaf
- 1 tbsp. chopped marjoram
- 1/4 cup sour cream
How to make
Veal Paprikash
Veal Paprikash
- Heat the oil in a large pot over medium-high heat. Sear the veal pieces and brown on all sides.
- Reduce heat to medium and add the onion and garlic. Sauté until onion is golden brown.
- Season well and add the paprika, cayenne pepper, tomatoes, caraway seeds, and fl our.
- Add the red wine, reduce liquid by 80%, then add the beef stock and slowly simmer for 45 to 60 minutes. Add the zest, bay leaf, and marjoram.
- Add salt and pepper to taste. Simmer an additional 5 minutes.
- Stir in the sour cream and serve immediately.
- Tip: For extra smoothness, remove the veal when it has fi nished cooking, stir in the sour cream then strain through a sieve. Don’t reheat the stew once the sour cream has been added, as the cream could curdle. Fold the veal back into the fi nished sauce.
Comments for
Veal Paprikash
Veal Paprikash
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