Paprikash in Hungarian

Name: Paprikash in Hungarian
Total time: 1 h
Yield: 4
Ingredients: 500 g Veal; 125 g Sour cream; 60 g Bulb onions; 120 g Bell pepper; 2 cloves of garlic Garlic; 1 cup Water; 2 tablespoon Vegetable oil; 2 tablespoon Paprika; 0.5 tablespoon Wheat flour; to taste Salt; to taste Ground hot pepper; 12 Cherry tomatoes

Meat with paprika in thick sour cream sauce. Tender veal stewed with bell peppers in a thick sauce with sour cream. The dish is generously supplemented with dried paprika, which gives it an incredibly rich taste and aroma.

98

10668

Claire Roberts

Recipe author

Calories

474kcal

Protein

26g

Fat

36g

Carbs

10g

*Nutrition per serving

Ingredients

Servings: 4

500g

125g

60g

120g

2cloves of garlic

1cup

2tablespoon

2tablespoon

0.5tablespoon

to taste

to taste

12

Step-by-step preparation

Cooking time: 1 hr

STEP 1
How to make paprikash in Hungarian? Wash the veal and dry with paper towels. Cut into small portions. Heat a frying pan over high heat, pour in sunflower oil and heat it thoroughly. Fry the veal for seven minutes, stirring occasionally. Transfer the meat to a separate bowl.
STEP 2
In the same oil left over from frying the veal, fry the finely chopped onions. There is no need to bring it to readiness, it should just brown.
STEP 3
Wash the bell pepper and cut into fairly large pieces. Transfer to the pan.
STEP 4
Add finely grated garlic and add all the paprika. In general, in the original recipe for this amount of meat they add as many as four tablespoons of paprika! But it seemed to me that this amount would be too much. If you want to try authentic paprikash, feel free to add more paprika.
STEP 5
Transfer the meat to the pan and add water. Salt and pepper to taste.
STEP 6
Wash the cherry tomatoes, cut in half and add to the pan. Simmer the paprikash over low heat with the lid closed for thirty minutes.
STEP 7
Mix the flour and sour cream thoroughly so that there are no lumps. This is convenient to do with a regular fork or whisk.
STEP 8
Add sour cream to the pan and stir the dish thoroughly. Heat the sour cream until the first bubbles form (you can’t boil it for a long time, otherwise it will curdle) and immediately remove from the heat.

Comments on the recipe

alexa

12.08.2023

4.9

Paprikash is a self-sufficient, rich and very tasty dish! What else can you cook from veal? I recommend this recipe - cordon bleu.

IgorArt

12.08.2023

4.8

I love meat and I love spices (especially paprika), a very tasty, satisfying dish, with a pleasant spice and piquant aroma of paprika against a background of light sourness, with a rich meat taste.

elena D

12.08.2023

4.9

Delicious, tender meat in thick gravy. Hungarian paprikash - very tender, satisfying, aromatic and tasty! Especially with sour cream. Thank you very much for the recipe!