The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika. From Bon Appetit.
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- 3 tablespoons lard (or more) or 1 tablespoon bacon fat and 2 tablespoons olive oil (or more)
- 2 cups thinly sliced onions
- 1 large shallot, minced
- 2 1/2 lbs veal scallops, 1/4-inch-thick
- 1/2 cup diced tomatoes with juice
- 1 tablespoon sweet Hungarian paprika
- 1/2 teaspoon hungarian hot paprika or 1/2 teaspoon cayenne pepper
- 1 teaspoon dried marjoram
- 1/2 cup sour cream
- 1Melt lard in heavy large skillet over medium heat.
- 2Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes.
- 3Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes.
- 4Using slotted spoon, transfer onions and shallot to small bowl.
- 5Sprinkle veal with salt and pepper.
- 6Working 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.
- 7Return onion mixture to skillet.
- 8Add tomatoes with juice, sweet paprika, hot paprika, and marjoram.
- 9Simmer 5 minutes, stirring constantly.
- 10Return veal and any accumulated juices to sauce.
- 11Simmer 1 minute, turning veal to coat.
- 12Using slotted spoon, transfer veal to platter.
- 13Mix sour cream into sauce and heat through (do not boil).
- 14Season sauce to taste with salt and pepper.
- 15Pour over veal and serve.
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Nutritional Facts for Veal Paprikash
Serving Size: 1 (219 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 331.0
- Calories from Fat 188
- Total Fat 20.9 g
- Saturated Fat 9.2 g
- Cholesterol 122.8 mg
- Sodium 165.4 mg
- Total Carbohydrate 6.7 g
- Dietary Fiber 1.2 g
- Sugars 2.4 g
- Protein 27.9 g