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Paprikash in Hungarian

Hungarian Veal Paprikash

Tender veal in a rich, creamy paprika sauce. Cubes of veal are slowly braised with bell pepper in a thick sauce enriched with sour cream. A generous dose of paprika gives the dish its deep, warming color and remarkably full-bodied flavor.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Veal

500

Sour cream

125

Onion

Bell pepper

120

Garlic

Water

Vegetable oil

Paprika

Flour

0.5

Salt

Ground hot pepper

Cherry tomatoes

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 9 g

Fats 48 % 11 g

Carbohydrates 13 % 3 g

142 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Hungarian veal paprikash? Rinse the veal and pat it dry with paper towels. Cut it into small, bite-size cubes. Heat a skillet over high heat, pour in the oil, and let it get good and hot. Sear the veal for about seven minutes, stirring now and then, then transfer it to a separate bowl.
Step 2:

In the same oil left from searing the veal, sauté the finely chopped onion. You don't need to cook it all the way through — just let it take on a little color.
Step 3:

Wash the bell pepper and cut it into fairly large pieces. Add it to the skillet.
Step 4:

Add the garlic, grated on a fine grater, and stir in all of the paprika. The original recipe actually calls for a full four tablespoons of paprika for this much meat, but that felt like too much to me. If you want the truly authentic version, though, go ahead and add more.
Step 5:

Return the meat to the skillet and add the water. Season with salt and pepper to taste.
Step 6:

Wash the cherry tomatoes, cut them in half, and add them to the skillet. Cover and simmer the paprikash over low heat for thirty minutes.
Step 7:

Whisk the flour thoroughly into the sour cream until smooth and lump-free. A regular fork or a whisk works well for this.
Step 8:

Stir the sour cream mixture into the skillet and blend it thoroughly into the dish. Warm it just until the first bubbles appear — don't let it boil for long or it will curdle — then remove it from the heat right away.

Paprikash has a wonderfully distinctive flavor: the paprika really comes through, and the sour cream gives the sauce a gentle tang. The meat turns out so soft it practically melts in your mouth — no surprise, since it's tender young veal. I served mine with boiled pasta, and despite the bold flavor, it was a huge hit with both the kids and the grown-ups. Honestly, I barely managed to set aside a portion for photos. Paprikash is also great with boiled rice or mashed potatoes. If you like, you can swap the sour cream for the same amount of heavy cream, which makes the sauce silkier and milder, without the tang. Enjoy!
The right skillet makes a big difference — even a great recipe can fall flat in the wrong pan, so choose one that's a good fit for what you're cooking.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Learn how to gauge frying temperature, pick the best oil for the job, and figure out which oils to skip entirely.
For more tips and tricks, check out our article: "Cream and sour cream in a creamy sauce: how to keep them from curdling."