Hungarian Veal Stew

READY IN: 1hr 20mins
Recipe by Pixie

This is yummy served over mashed potatoes. Boneless chicken or lean pork could be substituted for the veal if desired.

Top Review by mums the word

I used a bit more butter as I had to brown the veal in two batches. I found the sauce was thin too so I added a slurry of 1 tbsp cornstarch and that thickened it up just right. I think that garlic would be a nice addition in step 2 and I would even add more paprika next time. Thanks for the recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 250 degrees F.
  2. Slowly saute bacon, onion, butter and mushrooms until the onions and bacon are lightly browned.
  3. Remove the bacon, onion and mushrooms with a slotted spoon and place in a baking dish.
  4. Add the veal to the bacon fat/butter left in the frying pan.
  5. Brown meat on all sides.
  6. Remove meat from the frying pan and mix with mixture in the baking dish.
  7. Add the chicken broth, salt, pepper, paprika and sour cream to the bacon fat in the frying pan.
  8. Mix well and bring to almost boiling (do not boil).
  9. When hot pour over meat in baking dish.
  10. Cover dish with lid or tin foil and bake for 1 hour or until veal is tender.

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