PAPRIKA VEAL SHANKS
Provided by Paul Grimes
Categories Onion Tomato Dinner Veal Bell Pepper Sour Cream Paprika Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.
- Preheat oven to 350°F with rack in middle.
- Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).
- Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
- Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.
- Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.
VEAL PAPRIKASH
Categories Beef Sauté Low Carb Quick & Easy Veal Winter Sour Cream Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt lard in heavy large skillet over medium heat. Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes. Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes. Using slotted spoon, transfer onions and shallot to small bowl.
- Sprinkle veal with salt and pepper. Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch. Return onion mixture to skillet. Add tomatoes with juice, sweet paprika, hot paprika, and marjoram. Simmer 5 minutes, stirring constantly. Return veal and any accumulated juices to sauce. Simmer 1 minute, turning veal to coat. Using slotted spoon, transfer veal to platter. Mix sour cream into sauce and heat through (do not boil). Season sauce to taste with salt and pepper. Pour over veal and serve.
VEAL WITH PAPRIKA AND SOUR CREAM
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams
VEAL PAPRIKASH
The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika. From Bon Appetit.
Provided by lazyme
Categories Veal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt lard in heavy large skillet over medium heat.
- Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes.
- Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes.
- Using slotted spoon, transfer onions and shallot to small bowl.
- Sprinkle veal with salt and pepper.
- Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch.
- Return onion mixture to skillet.
- Add tomatoes with juice, sweet paprika, hot paprika, and marjoram.
- Simmer 5 minutes, stirring constantly.
- Return veal and any accumulated juices to sauce.
- Simmer 1 minute, turning veal to coat.
- Using slotted spoon, transfer veal to platter.
- Mix sour cream into sauce and heat through (do not boil).
- Season sauce to taste with salt and pepper.
- Pour over veal and serve.
Nutrition Facts : Calories 331.1, Fat 21, SaturatedFat 9.3, Cholesterol 122.9, Sodium 165.4, Carbohydrate 6.7, Fiber 1.2, Sugar 2.5, Protein 27.9
BRAISED LEG OF VEAL WITH PAPRIKAS SAUCE
This is a really special entree, perfect for a holiday dinner.Serve the gently flavored sour cream sauce over spaetzle or buttered noodles with poppy seeds.From a 1987 Bon Appetit that featured a menu and recipes for A Fantasy Yuletide in Old Vienna.You may also use a 3 1/2 pound veal leg, boned and tied, instead of the veal shoulder.
Provided by Leslie in Texas
Categories Veal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 616.3, Fat 28.4, SaturatedFat 9.9, Cholesterol 226.6, Sodium 302.4, Carbohydrate 12.5, Fiber 1.7, Sugar 3.4, Protein 53.9
VEAL PAPRIKA
I love this, I only made it once, when it was just my husband and I, and we ate the whole pot! The paprika not only adds flavor, but color, and aroma. Most supermarkets only carry mild paprika, but the flavor can be from mild to pungent and hot, and color from orange red to deep red.Go to an ethnic market for a more flavorful, true Hungarian paprika. You can use beef instead of the veal if you prefer, but the veal is so tender, and just sort of melts in your mouth. If you want a little crunch, toss the noodles with poppy seeds before serving with the veal, add a dollop of sour cream, or dill weed is also great.
Provided by KittyKitty
Categories Stew
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour and salt in resealable plastic bag. Add veal, shake until evenly coated. Heat oil in 10 inch skillet over medium heat. Cook veal in oil about 10 minutes, turning occasionally, until brown.
- Mix veal and remaining ingredient, except noodles, in a 3 1/2 to 6 quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours or until veal is tender, stir.
- Serve veal mixture over noodles.
Nutrition Facts : Calories 497.9, Fat 17.8, SaturatedFat 5.6, Cholesterol 146.2, Sodium 1226.9, Carbohydrate 52, Fiber 3.7, Sugar 3.6, Protein 32.2
VEAL (OR PORK) CUTLETS WITH PAPRIKA
Make and share this Veal (Or Pork) Cutlets With Paprika recipe from Food.com.
Provided by PanNan
Categories Veal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make sauce: saute onion in butter until tender.
- Add red peppers, tomatoes and paprika and saute for about 3 minutes.
- Add beef broth and simmer for 30 minutes.
- Mix flour with a little water to make a thin paste.
- Pour into sauce and stir.
- Cook about 3 minutes.
- Add cream and stir (do not boil).
- Meanwhile salt the cutlets and brown on both sides in butter or oil.
- Add a little water and braise, turning once or twice, about 5- 10 minutes until tender.
- Remove from heat.
- When sauce is finished, add the cutlets and heat for a few minutes.
- Don't let it boil.
- Serve with boiled or mashed potatoes and a steamed vegetable.
Nutrition Facts : Calories 338.1, Fat 28.4, SaturatedFat 17.7, Cholesterol 77.6, Sodium 953.9, Carbohydrate 18.2, Fiber 3.7, Sugar 7.3, Protein 4.6
VEAL PAPRIKáS
This classic Hungarian dish employs paprika liberally, but it does not overpower the dish, because the spiciness is tempered by the sour cream. This is good over buttered noodles or rice or with bread.Other cuts of meat you can use here: cutlets or chunks of pork, chicken, or turkey.
Yield makes 4 servings
Number Of Ingredients 10
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 CUTLETS WITH SPINACH AND PAPRIKA SAUCE
Categories Beef Leafy Green Sauté Low Carb High Fiber Dinner Spinach Bon Appétit
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add spinach and stir until heated through, about 2 minutes. Season to taste with salt and pepper. Divide spinach between plates. Cover plates with foil and place in preheated oven to keep warm.
- Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook until just cooked through, about 1 1/2 minutes per side. Place veal atop spinach; cover with foil. return plates to oven to keep warm.
- Add onion to same skillet and sauté over medium heat until tender, about 3 minutes. Stir in paprika and cook 1 minute. Pour in wine and reduce to glaze, about 4 minutes. Add broth and boil until mixture is reduced to 1/4 cup, about 4 minutes. Stir in cream. Boil until reduced to sauce consistency, about 1 minute. Pour sauce over veal and serve immediately.
VEAL PAPRIKA
Add color and & delightful aroma to dinner dish tonight with paprika in veal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix flour and salt in resealable plastic bag. Add veal; shake until evenly coated. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 10 minutes, turning occasionally, until brown.
- Mix veal and remaining ingredients except noodles in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours or until veal is tender; stir.
- Serve veal mixture over noodles.
Nutrition Facts : Calories 395, Carbohydrate 51 g, Cholesterol 130 mg, Fiber 3 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg
VEAL BIRDS PAPRIKA
Steps:
- In a heavy skillet cook 1/2 cup of the onion and the mushrooms in 6 tablespoons of the butter over moderate heat, stirring occasionally, until the onion is golden, stir in the bread crumbs, the basil, and salt and pepper to taste, and let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2 inch. Starting with a short side, roll up the cutlets and tie them at each end with kitchen string.
- In a large heavy skillet heat 2 tablespoons of the remaining butter over moderately high heat until the foam subsides, in it brown the veal birds, patted dry, and transfer them as they are browned to a bowl. In the skillet cook the remaining 1 cup onion in the remaining 1 tablespoon butter over moderate heat, stirring, until it is golden, stir in the stock, the tomato purée, and the paprika, and add the veal birds with any juices that have accumulated in the bowl. Simmer the mixture, covered, for 15 to 20 minutes, or until the veal is tender. Arrange the noodles on a platter, remove the string from the veal birds, and transfer the veal birds with tongs to the platter. Reduce the heat to low, whisk the sour cream and salt and pepper to taste into the skillet, and cook the sauce, stirring occasionally, until it is hot, but do not let it boil. Serve the sauce separately.
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