Liturgical Year : Recipes : Veal Paprika

Your gift counts double until 5/31: $23,103 to go in our Easter Campaign. Please help now!

Click here to advertise on CatholicCulture.org

Catholic Recipe: Veal Paprika

INGREDIENTS

1-1/3 pounds boneless veal
1/4 cup flour
1 teaspoon salt
dash pepper
1/4 cup chopped onion
1 teaspoon paprika
1/2 cup vegetable oil
2 medium tomatoes
1/2 cup hot water
1/2 cup dairy sour cream

Details

Serves: 4
Yield: 1 1/3 pound veal
Prep Time: 2 hours
Difficulty: N/A
Cost: n/a
For Ages: n/a
Origin: Hungary

Food Categories

Feasts

None

Also Called: Kalb Guylasch

The veal is cubed and slowly cooked in tomatoes with paprika flavoring.

DIRECTIONS

Cut veal in 1-inch cubes. Dredge with flour mixed with salt and pepper. Sauté onion, veal cubes, and paprika in vegetable oil until meat is well browned, stirring frequently. Cut tomatoes into small pieces; add the hot water; rub through sieve. Add to meat; cover; simmer 1-1/2 hours or until veal is tender. Add sour cream; simmer 15 minutes longer. More paprika may be added to taste. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

Click here to advertise on CatholicCulture.org