Veal Birds Paprika

Author: chefs-mate Cooking Method: Braising, Pan Frying Cuisine: Global Courses: Main Courses

Difficulty: Intermediate

Servings: 6 Calories: 766.4

Description

Veal Birds Paprika is a classic, sophisticated dish featuring tender veal cutlets stuffed with a savory mixture of onions, mushrooms, and breadcrumbs, then rolled and tied into neat bundles. These "birds" are browned to perfection and finished in a luxurious sauce made from veal stock, tomato puree, sweet paprika, and sour cream. The result is a dish with deep, comforting flavors and a silky texture that coats the meat beautifully. It is an excellent choice for dinner parties or special family meals, offering a touch of elegance without being overly complex. Serve alongside buttered noodles or rice to soak up the delicious sauce. This recipe brings a nostalgic, gourmet feel to your table, perfect for when you want to impress with traditional European-inspired cooking.

Directions

Place the veal cutlets between two pieces of plastic wrap and gently pound them to flatten evenly.
In a heavy skillet, melt 6 tablespoons of butter over moderate heat. Add half of the chopped onion and the chopped mushrooms. Cook, stirring occasionally, until the onion is golden and mushrooms are softened.
Stir the bread crumbs, crumbled basil, salt, and pepper into the mushroom-onion mixture. Remove from heat and let the filling cool completely.
Divide the cooled filling evenly among the veal cutlets, placing it near one end. Fold the long sides of each cutlet in about 1/2 inch over the filling, then roll up the cutlet tightly. Tie each roll securely at both ends with kitchen twine.
In a large heavy skillet, heat 2 tablespoons of butter over medium-high heat. Pat the veal rolls dry with paper towels. Brown the veal birds on all sides. Transfer the browned rolls to a bowl as they are done.
In the same skillet, melt the remaining 1 tablespoon of butter over moderate heat. Add the remaining half of the chopped onion and cook, stirring, until golden.
Stir in the veal stock, tomato puree, and paprika. Return the veal rolls and any accumulated juices to the skillet.
Cover the skillet and simmer gently for 15-20 minutes, or until the veal is tender and cooked through.
Transfer the veal birds to a serving platter. Carefully remove and discard the kitchen twine from each roll.
Whisk the sour cream into the sauce in the skillet. Season with additional salt and pepper if needed. Cook the sauce over low heat, stirring occasionally, until hot but not boiling.
Serve the veal birds alongside buttered noodles, spooning the paprika sauce over the meat.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 766.4kcal

% Daily Value *
Total Fat 38.7g60%
Saturated Fat 20.9g105%
Cholesterol 194.1mg65%
Sodium 483.1mg21%
Total Carbohydrate 54.9g19%
Dietary Fiber 6.0g24%
Sugars 4.7g
Protein 49.8g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use butcher's twine to tie the rolls; it is heat-resistant and easy to remove. If unavailable, you can use toothpicks to secure the rolls, but ensure they are removed before serving.

Do not let the sauce boil after adding the sour cream, as it may curdle. Keep the heat low once the dairy is added.

For a richer flavor, you can substitute half of the veal stock with dry white wine.

Make sure the filling is completely cool before stuffing the veal to prevent the meat from cooking prematurely while rolling.

Veal Birds Paprika