o small bowl.
Sprinkle veal with salt and pepper.
ize pieces.
Brown the veal in fat slowly, turning meat
nto Dutch oven.
Add veal and remaining paprika to the
emove from heat and let paprikash cool down.
Combine reserved
Heat oil in large skillet.
Add veal, onion, and garlic.
Cook and stir until meat is brown and onion is tender.
Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
Cover, simmer 1 hour or until meat is tender.
Blend flour and 1/4 cup water.
Gradually stir into meat mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over noodles.
n paper bag.
Add veal cubes; shake, holding top of
to cook noodles).
Pound veal until tender; dredge one side
Spray Dutch oven with cooking spray.
Saute over medium-high heat the onions and peppers for 5 minutes; set aside.
Dredge veal in flour; saute for 5 minutes.
Add pepper mixture and mushrooms to veal and the next 5 ingredients; stir well.
Bring to a boil. Cover, reduce heat and simmer for 1 hour, or until veal is tender, stirring occasionally.
Uncover and cook an additional 10 minutes. Serve over noodles.
Equally good made with boneless and skinless chicken breasts.
aking dish.
Add the veal to the bacon fat/butter
Cut the veal into cubes.
Heat the lard in a sauce pan, then add the onions and saute them until they have colour.
Remove the pot from the heat, then stir in the paprika. Add the meat and tomato to the pan mixing well.
Return the pot to the heat and brown the meat quickly, stirring often.
Mix in the water, salt and pepper. Cover and simmer until the meat is tender, stirring occasionally.
Serve with rice or noodles.
br>Note: For beef or veal paprikash, substitute 3 to 4 pounds
o 350 degrees.
Pat veal dry with paper towels; rub
Saute the veal the oil in a skillet until browned.
Add the onions and the paprika and cook until browned.
You add the paprika now to develop the flavor.
Put the potatoes in the bottom of a crock pot.
Add the browned meat, onions, and remaining.
ingredients, placing the tomatoes on top.
Cover and cook on low for 6 to 8 hours.
The true Hungarian recipe calls for 1 cup of sour cream to be added at the end, right before serving.
I leave this out since I don't mix meat with dairy.
Serve with broad noodles.
Chicken Paprikash: Use a large heavy pot
Add onions to crock pot. Add seasonings, chicken and broth.
Cover and cook on High 5 to 6 hours.
Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
Dumplings.
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.
Season chicken with salt and pepper.
Coat with flour, shaking off excess.
Heat oil in heavy large skillet over high heat.
Add chicken to skillet and saute until brown and crisp, about 4 minutes per side.
Transfer chicken to plate.
Add bell peppers, onion and garlic to skillet and saute for 5 minutes.
Reduce heat to low.
Add both paprikas and stir 2 minutes.
Mix in broth, tomatoes and tomato paste.
Return chicken to skillet.
Bring liquids to simmer.
Cover skillet and simmer gently until chicken is just cooked ...
Saute chopped up onion in the oil. Pull it off from the heat.
Add the paprika (both kind) to the sauteed onion. (If you leave it on the heat while you do this, the paprika will burn) Mix it until the paprika dissolved.
Add chicken. Mix it together with the onion-paprika paste, until all the pieces are covered with the paste. Turn your heat up high, brown the meat, while you constantly mixing it. While you doing it, be careful not to burn the paprika paste!
When all pieces look white all around, turn down the heat to low, add salt, ...
Trim veal and cut into large cubes.
Saute onions in olive oil until clear; add veal and saute.
Add paprika and veal stock and stir until blended.
Add herbs and garlic to veal mixture and add salt and pepper to taste.
Simmer until tender, approximately 45 minutes to 1 hour.
Before serving, blend cornstarch with sour cream and add to goulash.
Top each serving with a dollop of sour cream and sprinkle with paprika.
Can be served with spaetzel or on mashed potatoes or rice.
Fantastic!
Saute meat in hot oil.
Add onion.
Saute 5 to 10 minutes, until almost all oil is gone.
Add paprika; stir, then add flour. Cook 5 minutes, blending well.
Place caraway seed, bay leaf and parsley in cheesecloth and add to pot with beef broth and puree. Bring to boil.
Cover and simmer 1 hour, or until meat is tender. Add salt and pepper to taste.
Discard seasoning bag.
(Half cup sour cream may be added just before serving.)
Is good over hot noodles.
In a large skillet, saut onions over medium heat in butter until golden on edges.
Remove onions from pan.
Brown the chicken breasts in remaining butter and return onions when chicken is lightly browned.
Add paprika and chicken broth.
Cover skillet with well fitting lid and lower heat.
Cook for about 30 to 45 minutes, checking to make sure broth is not completely cooked out. When broth has reduced by about 50 percent, add heavy cream and remove from heat.
Mix cream with onion, broth and chicken.
Add more paprika if mixture ...