Veal Paprikash My Way
Ingredients1 h 20 m servings 268
- 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.
- Cook's Notes:
- You can use 2 to 3 tablespoons lard, bacon grease, schmaltz, or duck fat. (You can substitute oil, but the dish will lack some of the flavor.) The amount needed depends on the pan used. I usually use a heavy stainless steel pan with a large surface area and 3 tablespoons of fat. If your pan or Dutch oven is deeper but has a smaller diameter, you will need less fat. Start with 2 tablespoons and add more if needed.
- I prefer demi-glacé to broth, but chicken stock makes an adequate substitute. Use a low-sodium stock or the dish may get too salty. Chef John posted a killer "cheater" version of demi-glacé. If using store-bought broth, add a little unflavored gelatin to it at room temperature and let it "bloom." This will add some body to the sauce and replace the gelatin that would naturally be present in homemade stock. Use 1 envelope per cup of broth.
- Use very fresh sweet Hungarian paprika. (If you like your food with more heat, use 3 tablespoons sweet plus 1 tablespoon hot.)
- This can be made in advance and held in the refrigerator or freezer until the day you want to serve it. If making in advance, stop and chill just before adding the sour cream. Before serving, reheat and finish the sauce as directed. This is meant to be quite saucy, but not soupy. If your sauce is too thin and you don't care about the carb counts, you can thicken as you usually would for gravy. If carbs matter (as they do in my house) the sauce can be thickened with a very small amount of coconut flour.
Per Serving: 268 calories; 18.2 5.9 19.4 99 152 Full nutrition
ReviewsRead all reviews 4
I made this with duck fat and chicken stock from my freezer and it was fantastic served with wide noodles and a green salad. I didn’t have to heat up my oven, which kept the house cooler w/o was...
I made it just as the recipe called for, and we loved it, I chose bow tie noddles and they paired nicely with the dish. I was very easy to make. A definite do over for this house.
A very good recipe. Tender veal in a paprika sauce that is more of a comforting tasty soup addition. This was fairly easy to make and easy to find ingredients.