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I. Veal Paprikash (Borjú Paprikás)

Serves 6

Paprikash is a dish of Hungarian origin and one of the most famous Hungarian stews and can be traced back to cooking it in a kettle. Cooked bell peppers (aka paprika, as in the spice) are common in Hungarian cuisine, and dishes cooked in a creamy, red paprika stew have been referred to as a Hungarian staple.The meat is cooked with a paprika roux.

Ingredients

2 lbs boneless veal shoulder1 large onion coarsely chopped4 tbsp oil2 tsp paprikaSalt (to flavor)Pepper (to flavor)2 med bell peppers (1 red, 1 yellow) cleaned, thinly sliced8 Oz Fresh Mushrooms; cleaned and thinly sliced (optional)4 plum tomatoes, diced1/2 cup milk3/4 cups sour cream1 tbsp flour1/2 lb of cooked wide noodles or drop noodles (spätzle)Sour cream to garnish

Instructions

Pound and cube boneless veal into 1" piecesPre-heat a large, deep frying pan with the oil over a med heatBrown the veal and until the veal is 1/2 cookedRemove veal from pan and set asideSautee the onions, sliced peppers and (optional) mushroomsRemove pan from heatAdd the veal back to the pan with the onions, peppers and (optional) mushroomsCombine the flour and sour cream and mix together wellAdd the milk, sour cream with flour, and tomatoes to the vealReturn pan to stove and cook on med heatAdd salt and pepper to flavorHeat on med until mixture is starting to boilCover and reduce heat to low and simmer for about 45 mins or until meat is tender

Notes

Serve over noodles or spätzleGarnish with sour cream

II.  Veal paprikash sour cream recipe

Dice the meat (1 ¼ inch/3 cm or bigger). Finely chop the onion, and sauté in the oil until golden. Remove from the heat, then sprinkle the paprika and add 2—3 tbsp water. Let it bubble briefly Add the meat and salt to taste, then cover with a lid. Cook quickly, stirring frequently Add a little water if necessary.

Add the thinly sliced bell peppers and the tomato to the half­cooked meat. Combine the sour cream with a little flour, stirring until smooth. Add to the sauce, and let it bubble briefly. Garnish the prepared dish with a few dollops of sour cream.


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