Sauteed Veal Steak With Paprika

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Servings: 4 Difficulty: Advanced
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Tender veal steaks in a creamy, savory paprika and mushroom sauce
Sauteed Veal Steak With Paprika recipe image
Sauteed Veal Steak With Paprika recipe image
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Sauteed Veal Steak With Paprika

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 461.4

Description

This classic Eastern European-inspired dish features tender veal steaks pan-seared to golden perfection and finished in a rich, velvety sauce. The combination of sweet paprika, earthy mushrooms, and tangy sour cream creates a deeply savory flavor profile that is both comforting and elegant. The veal remains juicy while the sauce thickens beautifully around it. Perfect for a special weeknight dinner or a date night at home, this recipe brings restaurant-quality results to your kitchen. It pairs wonderfully with egg noodles, rice, or mashed potatoes to soak up every drop of the delicious sauce. Simple ingredients come together to create a meal that feels luxurious yet approachable.

Ingredients

Directions

  1. Season the veal steaks on both sides with salt and pepper.
  2. Dredge the seasoned steaks in flour, coating both sides evenly. Shake off any excess flour.
  3. Heat the butter in a heavy skillet over medium-high heat.
  4. Add the veal steaks to the skillet and cook on one side until golden brown, about 5 minutes.
  5. Flip the steaks and cook on the other side for about 5 minutes, or until cooked to your desired doneness.
  6. Remove the steaks from the skillet and set aside on a warm plate.
  7. Reduce heat to medium. Add the chopped onion and minced garlic to the same skillet.
  8. Saut the onion and garlic until the onion is soft and translucent, about 2-3 minutes.
  9. Add the sliced mushrooms and paprika to the skillet. Cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5 minutes.
  10. Season the mushroom mixture with salt and pepper to taste.
  11. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine has almost completely evaporated.
  12. Reduce heat to low. Stir in the sour cream until the sauce is smooth and creamy. Heat gently without letting it boil to prevent curdling.
  13. Return the veal steaks to the skillet, turning them to coat evenly in the sauce.
  14. Serve immediately, spooning the remaining sauce over the steaks.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 461.4kcal
% Daily Value *
Total Fat 27.2g42%
Saturated Fat 11.4g58%
Cholesterol 139.6mg47%
Sodium 122.6mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 49.4g99%

* 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

This dish is traditionally known as "Steak de veau hongroise" and pairs exceptionally well with egg noodles, rice, or mashed potatoes to soak up the sauce.

If you prefer a richer sauce, you can add a splash of heavy cream along with the sour cream.

Ensure the sour cream is at room temperature before adding it to the hot pan to minimize the risk of curdling. Do not let the sauce boil after adding the dairy.

Keywords: veal, paprika, mushroom, sour cream, sauteed, steak, eastern european, white wine, garlic, onion, butter, dinner, main course, creamy sauce, beef, simple, quick, traditional
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