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?
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.