Buckwheat pancakes
2020-08-13 / test@t
Veal paprikash
There are many meat and poultry dishes in Hungarian cuisine that would not have paprika added. But so that the name of the spice practically becomes the name of the dish itself - this is in a single copy. Paprikash is made from chicken or veal. And with the best paprika.
Ingredients
- 1 kg veal flesh, with or without bone
- 1-2 medium onions
- 50-70 g lard, smoked
- 50 ml meat or spicy broth
- 30 g ground sweet paprika
- 10 g spicy ground paprika, optional
- salt
- 100 g fat sour cream
- 30 g flour
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the medium-sized veal into chunks. Cut the onion lengthwise into quarters, then slice thinly. Cut the bacon very finely.
Step 2
Place the lard in a deep, heavy-bottomed skillet and melt the fat completely over low heat. Remove the greaves - they will not be needed. Put onion in a frying pan with melted bacon, over the same low heat, stirring occasionally, fry it until slightly golden brown.
Step 3
Flatten the onion layer, carefully place the pieces of veal on it, salt and cook, turning the pieces over, until the meat grabs and turns white. Season with sweet paprika and simmer, being careful not to overcook the onions - a lot of juice should come out of the meat. If there is little juice, add broth. Turn the meat from time to time. Simmer for 30-40 minutes.
Step 4
For dressing, add sifted flour and a little salt to the sour cream, beat with a whisk so that there are no lumps, and leave for 10 minutes. Then fill the contents of the pan with sour cream and flour (at the same time you can add spicy paprika), warm up and serve hot.
See more
