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| Good Morning!
Anyone have a tried and true recipe for Veal Paprikash? Thanks Sharon |
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| 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 |
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| 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. |
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| 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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