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 WITH PAPRIKA AND SOUR CREAM
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
- Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
- Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
- Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
- Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams
VEAL CHOPS PAPRIKASH
Another delicious recipe from my Williams-Sonoma "Steak and Chops" cookbook. DH and I found this to be wonderfully spicy. We used baby portabellas for the mushrooms instead of white and it worked well in the dish. Prep time includes the at least 15 minutes of letting meat stand at room temp.
Provided by Dr. Jenny
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the rub, in a small bowl, mix together the salt, pepper, and the two paprikas. Slash the edges of the chops in 1 or 2 places to prevent curling. Sprinkle the chops all over with the rub. Let stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature if necessary before cooking.
- In a large, heavy frying pan, over medium-high heat, heat the olive oil. Add the chops and brown for about 2 minutes on each side. Reduce the heat to medium and cover the pan. Cook until an instant-read thermometer inserted away from the bone registers 145 degrees F (63 C) and the meat is lightly pink when cut into near the bone, 4-5 minutes longer. Transfer the chops to a serving platter and tent loosely with aluminum foil while you make the sauce.
- Pour off all but 1 Tb of the drippings from the pan. Add the shallots, mushrooms, and 1 tsp sweet paprika. Saute over medium-high heat until the shallots are translucent, 3-4 minutes. Add the wine and deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute longer, stirring often. Remove the pan from heat and stir in the sour cream. Season to taste with salt and pepper.
- Transfer the chops to individual pates, spoon the sauce on top, sprinkle with sweet paprika, and serve.
Nutrition Facts : Calories 399.6, Fat 24.7, SaturatedFat 9.6, Cholesterol 111.4, Sodium 1291.5, Carbohydrate 8.1, Fiber 1.5, Sugar 1.3, Protein 26.1
PAPRIKA VEAL SHANKS
Provided by Paul Grimes
Categories Onion Tomato Dinner Veal Bell Pepper Sour Cream Paprika Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.
- Preheat oven to 350°F with rack in middle.
- Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).
- Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
- Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.
- Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.
VEAL PAPRIKA
I haven't tried this yet but am posting it for safekeeping. From the New York Times. I had to estimate the cooking and prep times.
Provided by coconutty
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut veal slices into 1/4 inch strips.
- Sprinkle with salt and pepper.
- Heat oil in skillet, add veal and cook quickly over high heat until browned. Transfer to a heated serving dish or casserole.
- Melt butter in the same skillet.
- Add shallots and saute until tender but not browned. Stir in paprika.
- Add wine and cook until liquid is reduced almost completely.
- Add broth; gradually stir in sour cream.
- Combine sauce and meat; heat but do not let boil.
- Serve with hot buttered noodles.
Nutrition Facts : Calories 413.8, Fat 27.1, SaturatedFat 11.4, Cholesterol 145.9, Sodium 192.7, Carbohydrate 4.3, Fiber 0.4, Sugar 0.5, Protein 31.1
BRAISED LEG OF VEAL WITH PAPRIKAS SAUCE
This is a really special entree, perfect for a holiday dinner.Serve the gently flavored sour cream sauce over spaetzle or buttered noodles with poppy seeds.From a 1987 Bon Appetit that featured a menu and recipes for A Fantasy Yuletide in Old Vienna.You may also use a 3 1/2 pound veal leg, boned and tied, instead of the veal shoulder.
Provided by Leslie in Texas
Categories Veal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Position rack in lower third of oven and preheat to 350 degrees.
- Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.
- Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.
- Add veal and brown on all sides.
- Transfer veal to platter.
- Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil).
- Stir in onion,carrot and 1 1/2 tablespoons paprika into fat.
- Reduce heat to low and cook until onion softens, about 8 minutes.
- Add flour and stir 2 minutes.
- Add wine and Sherry and bring to a boil.
- Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.
- Return veal to casserole; cover with foil, then with lid.
- Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.
- Transfer veal to platter; cover and keep warm.
- Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.
- Return sauce to casserole;off heat, stir in sour cream.
- Cut veal into slices and serve with sauce.
Nutrition Facts : Calories 616.3, Fat 28.4, SaturatedFat 9.9, Cholesterol 226.6, Sodium 302.4, Carbohydrate 12.5, Fiber 1.7, Sugar 3.4, Protein 53.9
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 BIRDS PAPRIKA
Steps:
- In a heavy skillet cook 1/2 cup of the onion and the mushrooms in 6 tablespoons of the butter over moderate heat, stirring occasionally, until the onion is golden, stir in the bread crumbs, the basil, and salt and pepper to taste, and let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2 inch. Starting with a short side, roll up the cutlets and tie them at each end with kitchen string.
- In a large heavy skillet heat 2 tablespoons of the remaining butter over moderately high heat until the foam subsides, in it brown the veal birds, patted dry, and transfer them as they are browned to a bowl. In the skillet cook the remaining 1 cup onion in the remaining 1 tablespoon butter over moderate heat, stirring, until it is golden, stir in the stock, the tomato purée, and the paprika, and add the veal birds with any juices that have accumulated in the bowl. Simmer the mixture, covered, for 15 to 20 minutes, or until the veal is tender. Arrange the noodles on a platter, remove the string from the veal birds, and transfer the veal birds with tongs to the platter. Reduce the heat to low, whisk the sour cream and salt and pepper to taste into the skillet, and cook the sauce, stirring occasionally, until it is hot, but do not let it boil. Serve the sauce separately.
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