Paprikas

Paprikas

Serves 6   

Source:  European Peasant Cookery Hungary

This is a stewed meat dish in a creamy paprika sauce, to be served with flat egg noodles. Although the recipe specifies veal, almost any meat to your liking could be used. Use a fairly tender meat or you may have to cook it longer to get it tender.

lb

veal (shoulder or leg)

 

 

900

grams

lb

onions

 

 

225

grams

1

oz 

lard 

 

 

30

grams

1

Tbs

Paprika (Noble Rose or sweet)

 

 

15

ml

cups

water                     

 

 

190

ml

cup

soured cream

 

 

150

ml

cup

double cream

 

 

150

ml

 

 

salt

 

 

 

 

Cube the veal into bite-sized pieces
Peel & chop the onions.
Melt the lard in the stewpot
Put the onions to fry gently
When they are soft and golden, push them to one side and add the veal.
Fry together for 10 minutes.
Remove from the heat, and stir in the paprika and the salt.

Replace the pan on the heat and add the water.
Do not use soup or stock-cube liquid, which makes everything taste the same, but pure, clear water.

Bring to the boil, cover tightly, and simmer for an hour.
Keep an eye on the pot so that the liquid does not dry out, and only add a splash of water at a time.

When the meat is tender, remove the lid of the pan and boil fiercely to evaporate all but the last of the liquid.
Stir in all but 2 tablespoons of the cream immediately.
Serve in a deep dish, with the last of the cream spooned over the top.
Flat noodles to accompany.  A light flowery Hungarian wine would be perfect with the dish.

Suggestion:  use sour cream only, or double cream only, with a tablespoon of vinegar.

Leftovers

Stir in an equal quantity of fresh, cooked noodles to the leftover stew.  Spoon more cream or a white sauce over all, dot the surface with butter and sprinkle with cheese.  Bake in the oven for 20 minutes at 350F
[180C] to heat through and gild top.  You’ll wish you had made double the quantity.

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