Braised Leg Of Veal With Paprikas Sauce Food

VEAL OR LAMB PAPRIKASH

Steps:

• Preheat the oven to 350 degrees F.
• Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour. Heat a drizzle of EVOO in a large Dutch oven over medium-high heat. Add the meat in batches and cook until deep brown all over. Transfer to a plate.
• Add another drizzle of EVOO to the pot and reduce the heat to medium. Add the butter and let it melt into the oil. Add the onions and cook until very tender, 15 to 20 minutes. Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes. Add the stock and wine then return the meat to the pot. Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours.
• Remove the meat to a platter and cover with foil. Using an immersion blender, puree the sauce in the pot. Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes. Return the meat to the pot. (If you are not serving immediately, cool the stew and then refrigerate until ready to use. Reheat in a moderate oven or over a medium flame.) Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor.
• For garnish, fry the caperberries in a little EVOO until crisp. Top the stew with a few dollops of creme fraiche and the fried caperberries. (The green, red and white colors signify the Hungarian flag.)
• Any leftover stew is great for lunch or with poached eggs.

BRAISED VEAL WITH RICE: REISFLEISCH

Steps:

• Cut the veal into thin slices, the size of a silver dollar.
• In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper.
• Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons.
• Serve hot and sprinkle with fresh herbs and grated Parmesan.
• Serve with butter lettuce salad that has been lightly dressed with pumpkinseed oil and balsamic vinegar and seasoned with salt and pepper.

BRAISED VEAL SHOULDER

Steps:

• Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
• Preheat oven to 325 degrees F.
• Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
• Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

BRAISED VEAL SHANKS

Steps:

• Make shanks:
• Put oven rack in middle position and preheat oven to 350°F.
• Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.
• Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.
• Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
• Make gremolata:
• Stir together parsley, grated zests, and garlic and sprinkle over shanks.

SPEZZATINO DI VITELLO ALLA SALVIA (ITALIAN BRAISED VEAL WITH SAGE)

Steps:

• Over medium heat, melt the butter in the olive oil. Add the shallots, and cook slowly, stirring constantly, until they are translucent. Remove shallots and set aside.
• Lightly dredge veal pieces in flour. Add to the pan, and cook over medium heat until well browned.
• Add sage leaves and wine and mix well. Return the shallots to the pan, and lower the heat. Cover and simmer for approximately 1 hour, stirring occasionally. If the wine cooks down too much, add a little water to the pan.
• Just before serving, taste and add salt if necessary and desired.

VEAL PAPRIKáS

Steps:

• Lightly sprinkle salt, pepper, and the lemon juice over the veal; let sit while you prepare the other ingredients. Whisk together the sour cream and stock.
• Heat the oil in a large skillet over medium-high heat. Dip a piece of the veal into the flour and slide into the skillet; repeat until the skillet is full but not crowded. Fry until nicely browned on both sides, just a minute or two on each, adjusting the heat so that the meat browns quickly and nicely but does not burn; remove each piece from the skillet as it finishes cooking.
• When all the meat is cooked, sauté the onion in the same skillet until softened, about 5 minutes. Sprinkle the paprika over the onion and return the meat to the pan. When the meat is warm again, pour in the sour cream-stock mixture and heat through, being careful not to let the sauce boil. Sprinkle with a little paprika, garnish with parsley if you like, and serve.
• In step 3, add 1 tablespoon minced garlic along with the onion.
• In step 3, add 2 tablespoons drained capers along with the sour cream-stock mixture.

VEAL WITH PAPRIKA AND SOUR CREAM

Steps:

• Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
• Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
• Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
• Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
• Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.

BRAISED LEG OF VEAL WITH PAPRIKAS SAUCE

Steps:

• Position rack in lower third of oven and preheat to 350 degrees.
• Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.
• Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.
• Add veal and brown on all sides.
• Transfer veal to platter.
• Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil).
• Stir in onion,carrot and 1 1/2 tablespoons paprika into fat.
• Reduce heat to low and cook until onion softens, about 8 minutes.
• Add flour and stir 2 minutes.
• Add wine and Sherry and bring to a boil.
• Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.
• Return veal to casserole; cover with foil, then with lid.
• Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.
• Transfer veal to platter; cover and keep warm.
• Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.
• Return sauce to casserole;off heat, stir in sour cream.
• Cut veal into slices and serve with sauce.