Veal paprikash recipe

Veal paprikash / Borjúpaprikás


1 3/4 lb/800 g veal shoulder (boneless)

1 medium onion

3 1/2 tbsp oil

1/2 tsp rose paprika


bell peppers (capsicum)

1 medium tomato

I 1/4 cups/300 ml sour cream

2-3 tbsp flour

Sour cream to garnish

Hungarian Cookery Book with DVDThe article you are reading is from the international award winner cookery book,
the Hungarian Culinary Art which is the part of the
Fancy Boxed Hungaricum Bundleavailable through the

The book and the instructional DVD are now available for ordering – CLICK HERE!

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.

veal paprikash sour cream recipe

The goulash family  – “Pörkölt” “Paprikás” and “Tokány”

This masterpiece, still a defining factor in Hungarian cuisine today, can undoubtedly be traced back to cooking in a kettle. Fat and onions have been used since at least the Middle Ages. However, gulyás, pörkölt, and paprikás did not appear until the end of the 18th century, when people were just starting to season food with paprika.

The speedy development and enduring popularity of these dishes is easy to understand when you remember that pork fat was used almost exclusively in Hungary in former times, and that its flavor is what makes the fat/onion combination so delicious. That said, there is no cause for concern among the more health-conscious of us — most delicacies lose nothing if vegetable oil is used instead, which the latest nutritional research shows is better for us… Details