Hungarian Food - Veal Paprikash (Borjupaprikás)
Hungarian dumplings - Tarhonya, Chipetke & Galuska
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.
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.
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.
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.
Veal Paprikash with Video
- Video: Hungarian Veal Paprikash Recipe - EthnicFun.com
Hungarian Video: Veal, paprika, sour cream is used to make Hungarian Paprikash and served over egg noodles.
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, Hungary where the Gundel restaurant is located in the city park
More Hungarian Recipes by rjsadowski
- Hungarian Food - Pork Stew (Sertéspörkölt)
Porkolt is one of the four pillars of Hungarian cooking. What Americans think of as gulyas (which is really a thick soup) is actually porkolt or stew. Porkolt can be made from a wide variety of meats and is drier than gulyas. It almost always contain
- Hungarian Food - Gulyás, Pörkölt, Paprikás and T...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a thick soup. Porkolt is what we normally think of as stew. Tokany
- Hungarian Food - Bean Soup a la Jokai (Jókai Bable...
Named after the 19th century Hungarian novelest, Mor Jokai, this hearty soup contains a smoked pork hock, smoked sausage, parsips, carrots and of course beans. When finished, it is garnished with sour cream and served with little pinched dumplings ca
- Hungarian Food - Goulash Soup (Gulyásleves)
Most Americans think of Goulash as a stew seasoned with paprika. In Hungary, Gulyas is a thick soup often made with diced potatoes or small dumplings called chipetke or galuska. Goulash can be made with beef, pork, organ meats or a combination of all
- Hungarian Food - Braised Steak Rostélyos)
Braised steak (rostélyos) is one of the national foods of Hungary. It can be a simple braised steak or a stuffed and rolled steak named after a famous Hungarian chef. It can be made from any cut of beef that is neither too fat nor too dry. Sirloin, T
- Hungarian Food - Meat Filled Crepes (Hortobagy Palas...
Hungarian crepes, known as palacsintak can be either sweet or savory. Dessert palacsintak recipes were given in a prior hub. Two examples of savory crepes are given here. Hortobagy palascintak are filled with onions, chicken or veal and paprika and t
- Hungarian Food - Chicken Paprikash (Csírkepaprikás...
Chicken paprikash is one of the best known Hungarian dishes. Traditionally it is made with a whole chicken cut up into pieces, but you can use only the parts that you like. My family prefers legs and thighs. What differentiates paprikash from goulash
- Hungarian Food - Layered Green Pepper and Sausage Ca...
Are you tired of making the same old stuffed peppers? Try something a little different. This Hungarian recipe for layered green peppers is easy to make, tasty and not your mother's stuffed peppers. A layer of sliced green peppers is covered with slic
- Hungarian Food - Stuffed Onions
When the Turks invaded Hungary in the sixteenth century, they brought stuffed vegetables with them. Hungarians quickly adopted them and began to stuff any vegetable which was large enough. This hub explains how to stuff onions,
- Hungarian Food-Stuffed Squash and Kohlrabi (Töltöt...
Stuffed vegetables are one of the four crossbeams of Hungarian cooking. Along with soups, braised steak and cabbage as a main meal, they connect the four pillars (gulyas, paprikash, porkolt and tokany). Ever since the Turkish invasion introduced stuf