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LOOKING for: T&T Veal Paprikash

Posted by chase (My Page) on
Wed, Mar 7, 07 at 8:32

Good Morning!

Anyone have a tried and true recipe for Veal Paprikash? Thanks


Follow-Up Postings:

RE: LOOKING for: T&T Veal Paprikash

Not much of a recipe....
Veal cutlets, dredged in flour( salted) and browned in butter.
Remove the veal to keep warm, addmore butter and some sliced onion, cook until soft and add a sliced Roma tomato or 2 and a clove or 2 of crushed garlic and simmer 5 minutes or so, add back the veal, mix sweet paprika with wine....about 1/2 tsp paprika for ever serving of veal and about 1/2 cup of sweet white wine ( tokay...Rhine wine)...and simmer until the liquid is almost gone....and add sour cream....about 1/4 cup per cutlet...stir to blend with sauces and and turn the veal so all is coated....serve,
I think it's traditional to make it kind of a stew with cubed meat....but I like to do cutlets, as I think it's nicer to serve.
Linda C

RE: LOOKING for: T&T Veal Paprikash

Try this.

Have a veal neck roast or something similar cut into cubes, about 1 1/2 inches per side. For this we're talking 2-3 pounds.

In a large skillet heat 5 tbls oil. Stir in 5 tbls Hungarian paprika. Add a chopped onion to the pan and saute until onion turns color. Add the veal, and cook, stirring, until browned. Add 1/2 cup red wine. Cover. Simmer until veal is tender, 1 1/2-2 hours.

Stir in 1/2 cup sour cream and reheat. Sprinkle with chopped dill if desired.

RE: LOOKING for: T&T Veal Paprikash

Thanks to you both for the "recipes". You both are clearly seasoned cooks. Like Nike you just "do it".

Thanks gardenlad for the other advice too, much appreciated.

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