Veal Paprikás
This classic Hungarian dish employs paprika liberally, but it does not overpower the dish, because the spiciness is tempered by the sour cream. This is good over buttered noodles or rice or with bread.Other cuts of meat you can use here: cutlets or chunks of pork, chicken, or turkey.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Lightly sprinkle salt, pepper, and the lemon juice over the veal; let sit while you prepare the other ingredients. Whisk together the sour cream and stock.
Step 2
Heat the oil in a large skillet over medium-high heat. Dip a piece of the veal into the flour and slide into the skillet; repeat until the skillet is full but not crowded. Fry until nicely browned on both sides, just a minute or two on each, adjusting the heat so that the meat browns quickly and nicely but does not burn; remove each piece from the skillet as it finishes cooking.
Step 3
When all the meat is cooked, sauté the onion in the same skillet until softened, about 5 minutes. Sprinkle the paprika over the onion and return the meat to the pan. When the meat is warm again, pour in the sour cream–stock mixture and heat through, being careful not to let the sauce boil. Sprinkle with a little paprika, garnish with parsley if you like, and serve.
Veal with Garlic
Step 4
In step 3, add 1 tablespoon minced garlic along with the onion.
Veal with Capers
Step 5
In step 3, add 2 tablespoons drained capers along with the sour cream–stock mixture.
