Hungarian Food - Veal Paprikash (Borjupaprikás)

Veal Paprikash (Borjupaprikas)

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When you think of paprikash, you invariably think of chicken paprikash. However, veal can also be used in this dish with the frequent addition of mushrooms. Otherwise, the recipes are similar. This is an excellent dish served over rice or egg noodles or even better with homemade galuska, csipetke or tarhonya.

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Difficulty:

Moderate

Preparation Time:

60 Minutes

Cooking Time:

1 Hour

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Ingredients:

2 Lbs. of boneless Veal cut into ¾ inch cubes

2 Tablespoons Butter and 2 of Vegetable Oil

1 Large Onion coarsely chopped

1 Red Bell Pepper cored and sliced.

1 Large, ripe tomato peeled and chopped

8 Oz Fresh Mushrooms cleaned and sliced

1 14-Oz. Can Chicken Broth

1 Tablespoon Hungarian Sweet Paprika

1 Tablespoon Flour

1 Teaspoon Salt

Pepper to taste

8 Oz. Sour Cream

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Preparation:

Clean and chop the onion, pepper and mushrooms. Blanch the tomato in boiling water, peel it and coarsely chop it. Trim the veal of excess fat and cut it into ¾ inch cubes.

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Cooking Instructions:

1. Sauté the mushrooms in the butter and oil until they are lightly browned. Add the onions and paprika and cook until the onions are translucent.

2. Add the veal, salt and pepper and continue cooking until browned.

3. Immediately add the chicken broth, chopped tomatoes and peppers and continue cooking for about an hour until the meat is fork tender.

4. Add the flour mixed with ¼ Cup cold water and bring to a boil.

5. Remove from the heat and stir in the sour cream. Do not boil again.

6. Serve with egg noodles, dumplings or rice.

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Serving Suggestions

This is a complete meal when served with rice :noodles or dumplings and a cucumber salad. I would recommend a dry red wine like Egri Bikaver or an Italian or California pinot noir.

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George Lang’s Cuisine of Hungary

If you only plan to buy one cookbook this year and if you enjoyed my recipes on Hungarian food,I highly recommend this cookbook. Owner of Café des Artistes in New York and the magnificent Gundel restaurant in Budapest, George Lang not only provides authentic recipes from the various regions of Hungary, he also provides historical information and anecdotes on their origin.

This is one of my very favorite cookbooks of all time.