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Catholic Recipe: Veal Paprika


  • 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

Also Called: Kalb Guylasch

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


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
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