Veal Paprikash My Way recipe
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Ingredients
- 2 tablespoons lard, or more as needed 4 tablespoons sweet Hungarian paprika, divided 2 medium onions, thinly sliced ½ sweet red bell pepper, cut into 1/4-inch dice 2 pounds boneless veal, cut into chunks 2 cups low-sodium chicken broth 1 cup sour cream salt and ground black pepper to taste
Nutrition Info
- 267.7 caloriescarbohydrate: 5.9 gcholesterol: 99.5 mgfat: 18.2 gfiber: 0.8 gprotein: 19.4 gsaturatedFat: 9.1 gservingSize: -sodium: 151.6 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Veal Paprikash My Way
Directions
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Heat lard in a large Dutch oven over medium heat until melted. Add 1/2 the paprika and stir to blend. Add onions and red bell pepper, stir to coat. Cook until just soft, about 3 minutes. Transfer vegetables to a bowl and drain lard back into Dutch oven.
Add veal and remaining paprika to the Dutch oven. Stir to coat the meat, cook until browned, 5 to 7 minutes. Add more lard if needed.
Return cooked vegetables and any juices to the Dutch oven. Add broth and bring just to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until tender, 45 minutes to 1 hour. Add more broth if needed. Season with salt, pepper, and additional paprika.
Finish the sauce just before serving by stirring sour cream in thoroughly.