Prep 10 mins
Cook 6 hrs
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.
- 3 tablespoons all-purpose flour
- 3⁄4 tablespoon salt
- 1 1⁄2 lbs veal stew meat
- 2 tablespoons vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 (8 ounce) can tomato sauce
- 1 (5 ounce) can evaporated milk
- 2 tablespoons paprika
- 1 tablespoon Worcestershire sauce
- 6 cups hot cooked egg noodles, for serving
- 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.
I used regular paprika since I didn't feel like driving to the farmer's market for 'good stuff' and the recipe turned out good but not great - the meat was SO tender but there wasn't a TON of flavor like I expected. Next time I make it, I'll make sure I take the drive and see if that makes a difference.