Best Veal Or Lamb Paprikash Recipes

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VEAL SHANK PAPRIKASH



Veal Shank Paprikash image

Provided by Food Network Kitchen

Time 3h

Yield 6 servings

Number Of Ingredients 20

5 tablespoons vegetable oil
2 medium onions, thinly sliced
2 green bell peppers, thinly sliced
Kosher salt
1 14.5-ounce can diced tomatoes
1 1/2 tablespoons sweet Hungarian paprika
1/2 cup dry white wine
1 cup low-sodium chicken broth
6 cross-cut sections veal shank (about 5 pounds)
Freshly ground pepper
1 tablespoon all-purpose flour
2 tablespoons sugar
2 1/2 tablespoons extra-virgin olive oil
1 pound cipollini onions, peeled
1/2 cup white wine
Kosher salt
3/4 pound wild mushrooms, broken into pieces
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
Freshly ground pepper

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



Veal Paprika image

I love this, I only made it once, when it was just my husband and I, and we ate the whole pot! The paprika not only adds flavor, but color, and aroma. Most supermarkets only carry mild paprika, but the flavor can be from mild to pungent and hot, and color from orange red to deep red.Go to an ethnic market for a more flavorful, true Hungarian paprika. You can use beef instead of the veal if you prefer, but the veal is so tender, and just sort of melts in your mouth. If you want a little crunch, toss the noodles with poppy seeds before serving with the veal, add a dollop of sour cream, or dill weed is also great.

Provided by KittyKitty

Categories     Stew

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons all-purpose flour
3/4 tablespoon salt
1 1/2 lbs veal stew meat
2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 (8 ounce) can tomato sauce
1 (5 ounce) can evaporated milk
2 tablespoons paprika
1 tablespoon Worcestershire sauce
6 cups hot cooked egg 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 ingredient, except noodles, in a 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 497.9, Fat 17.8, SaturatedFat 5.6, Cholesterol 146.2, Sodium 1226.9, Carbohydrate 52, Fiber 3.7, Sugar 3.6, Protein 32.2

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

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