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Hungarian Food - Veal Paprikash (Borjupaprikás)

Updated on October 17, 2012

Veal Paprikash

Veal paprikash
Veal paprikash
Hungarian Food
Hungarian Food
Chicken Paprikash
Chicken Paprikash

Hungarian Food

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Veal Paprikash (Borjupaprikas)


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.


Cubes of boneless veal and mushrooms are lightly browned in butter with chopped onions and paprika. Then chicken broth, chopped tomatoes and peppers are added and everything is simmered until the veal is tender. Finally, the sauce is thickened slightly with flour and sour cream.


This is an excellent dish served over rice or egg noodles or even better with homemade galuska, csipetke or tarhonya.




Preparation Time:

60 Minutes

Cooking Time:

1 Hour



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



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.


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.


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.


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.


Budapest and the magnificent Gundel Restaurant

Budapest Montage
Budapest Montage
Gundel Restaurant
Gundel Restaurant

Budapest, Hungary where the Gundel restaurant is located in the city park

A markerBudapest, Hungary -
Budapest, Hungary
get directions


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    • rjsadowski profile image

      rjsadowski 6 years ago

      Thanks for your comments. Although my mother was Polish and not Hungarian, there is a lot of similarity except perhaps for the use of paprika and sour cream.

    • Jared Zane Kessie profile image

      Jared Zane Kessie 6 years ago from Richland, Washington

      Love it! My grandmother was Hungarian and this reminds me of her cooking.

    • scarytaff profile image

      Derek James 6 years ago from South Wales

      Sounds like a very tasty recipe. Thanks for the info.