This Veal Paprikash is a comforting, restaurant-quality dish that brings the warmth of Hungarian cuisine to your home. Tender cubes of veal shoulder are slow-simmered in a velvety sauce infused with sweet paprika, aromatic onions, and garlic. The addition of white wine adds depth, while the final stir-in of sour cream creates a luxurious, smooth texture that clings to every bite. It’s perfect for cozy weeknight dinners or special family gatherings. Serve it over egg noodles, mashed potatoes, or rice to soak up the flavorful sauce. With its balance of savory, slightly sweet, and creamy notes, this dish is sure to become a favorite in your rotation.
Veal Paprikash
Description
This Veal Paprikash is a comforting, restaurant-quality dish that brings the warmth of Hungarian cuisine to your home. Tender cubes of veal shoulder are slow-simmered in a velvety sauce infused with sweet paprika, aromatic onions, and garlic. The addition of white wine adds depth, while the final stir-in of sour cream creates a luxurious, smooth texture that clings to every bite. It&# 226;ÂÂs perfect for cozy weeknight dinners or special family gatherings. Serve it over egg noodles, mashed potatoes, or rice to soak up the flavorful sauce. With its balance of savory, slightly sweet, and creamy notes, this dish is sure to become a favorite in your rotation.Ingredients
Directions
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Cut the boned veal shoulder into 1-inch cubes.
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Heat butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Brown the veal cubes in batches, ensuring not to overcrowd the pan, until golden brown on all sides.
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Remove the browned veal from the pot and set aside in a bowl.
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Reduce heat to medium. Add the minced onions and garlic to the pot, sautéing until softened and golden, about 5-7 minutes.
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Stir in the paprika, salt, and pepper, cooking for 1 minute until fragrant.
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Pour in the white wine, scraping up any browned bits from the bottom of the pot.
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Return the veal to the pot. Add the chopped tomato.
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Bring the mixture to a simmer, then cover and reduce heat to low.
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Simmer gently for 1 1/2 to 2 hours, or until the veal is fork-tender.
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Remove the pot from heat. Stir in the sour cream until fully incorporated and the sauce is smooth.
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Taste and adjust seasoning with salt and pepper if needed. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 388.2kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 5.0g25%
- Cholesterol 183.9mg62%
- Sodium 156.6mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 61.3g123%
* 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
For best results, use Hungarian sweet paprika for an authentic flavor profile.
Do not boil the dish after adding the sour cream, as it may curdle. Stir gently off the heat.
This dish tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
If the sauce is too thick, add a splash of water or chicken broth to reach your desired consistency.
Serve traditionally with egg noodles, spaetzle, or creamy mashed potatoes.
