ReceptnaptárVeal Paprikash
Borjúpaprikás, veal paprikash, is the finer, sour cream version of pörkölt stew: onion and paprika bring out the delicate flavour of the pale veal, and plenty of sour cream turns it into a silky, pale red sauce. Its traditional companion is galuska or nokedli, small Hungarian dumplings, and it has long been a favourite of Hungarian restaurant cooking. It is made patiently over a low heat, and that is what makes it truly tender.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Cut the veal into even, approx. 2 cm cubes.
- Heat the lard/oil in a pot, add the onion and fry for 5-6 minutes until translucent.
- Remove from the heat, stir in the paprika, then immediately add the meat so the spice doesn't burn.
- Add the tomato paste, season with salt, and pour in 200 ml water.
- Cover and simmer over low heat, stirring frequently, for 45-60 minutes, until the meat is tender.
- If it has cooked down to just fat, sprinkle with flour and stir in.
- Pour in plenty of sour cream, bring to a boil.
- Serve with rice or torn dumplings (galuska).
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Use veal shoulder or leg and do not cut it too small, because it will dry out or fall apart during the long braising.
- Always thin the sour cream with a little hot sauce before stirring it into the meat, so that it does not turn lumpy or split.
- A pepper and a tomato braised with the onions make the sauce even richer, especially in summer, when the vegetables are at their tastiest.
Frequently asked questions
Can it be made with chicken instead?
Yes, chicken paprikash is made in a very similar way, but with chicken thighs the cooking time drops by about half. It can also be made with pork, though the flavour will be heavier.
What is the difference between pörkölt and paprikás?
The sauce of a paprikás is softened with sour cream, and it is typically made with pale meat, veal or chicken. Pörkölt has no sour cream, just a thick onion gravy.
Similar recipes
- Rolled Top Round · Hungarian
- Breaded Veal Chop (Côtelette) · Hungarian
- Veal Fricandeau · Hungarian
- Veal Paprikash Slices · Hungarian
- Veal Tongue with Carrot Purée (Lengua de ternera con zanahorias) · Spanish & Portuguese
- Weißwurst mit Brezn und süßem Senf (Munich white sausage with pretzel and sweet mustard) · German
More hungarian ideas
- Lecsó with sausage
- Hortobágy meat pancakes
- Layered potato bake (rakott krumpli)
- Creamy potato stew with frankfurters (krumplifőzelék)
- Creamy green bean stew with meat patties
- Fried breaded cheese with mashed potatoes and tartare sauce
- Pasta bake with ham and egg
- Cold supper platter with cold cuts and cheese
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings