PAPRIKA VEAL SHANKS
Provided by Paul Grimes
Categories Onion Tomato Dinner Veal Bell Pepper Sour Cream Paprika Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.
- Preheat oven to 350°F with rack in middle.
- Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).
- Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
- Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.
- Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.
VEAL BIRDS PAPRIKA
Steps:
- In a heavy skillet cook 1/2 cup of the onion and the mushrooms in 6 tablespoons of the butter over moderate heat, stirring occasionally, until the onion is golden, stir in the bread crumbs, the basil, and salt and pepper to taste, and let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2 inch. Starting with a short side, roll up the cutlets and tie them at each end with kitchen string.
- In a large heavy skillet heat 2 tablespoons of the remaining butter over moderately high heat until the foam subsides, in it brown the veal birds, patted dry, and transfer them as they are browned to a bowl. In the skillet cook the remaining 1 cup onion in the remaining 1 tablespoon butter over moderate heat, stirring, until it is golden, stir in the stock, the tomato purée, and the paprika, and add the veal birds with any juices that have accumulated in the bowl. Simmer the mixture, covered, for 15 to 20 minutes, or until the veal is tender. Arrange the noodles on a platter, remove the string from the veal birds, and transfer the veal birds with tongs to the platter. Reduce the heat to low, whisk the sour cream and salt and pepper to taste into the skillet, and cook the sauce, stirring occasionally, until it is hot, but do not let it boil. Serve the sauce separately.
VEAL PAPRIKASH
The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika. From Bon Appetit.
Provided by lazyme
Categories Veal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt lard in heavy large skillet over medium heat.
- Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes.
- Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes.
- Using slotted spoon, transfer onions and shallot to small bowl.
- Sprinkle veal with salt and pepper.
- Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch.
- Return onion mixture to skillet.
- Add tomatoes with juice, sweet paprika, hot paprika, and marjoram.
- Simmer 5 minutes, stirring constantly.
- Return veal and any accumulated juices to sauce.
- Simmer 1 minute, turning veal to coat.
- Using slotted spoon, transfer veal to platter.
- Mix sour cream into sauce and heat through (do not boil).
- Season sauce to taste with salt and pepper.
- Pour over veal and serve.
Nutrition Facts : Calories 331.1, Fat 21, SaturatedFat 9.3, Cholesterol 122.9, Sodium 165.4, Carbohydrate 6.7, Fiber 1.2, Sugar 2.5, Protein 27.9
VEAL PAPRIKA
Add color and & delightful aroma to dinner dish tonight with paprika in veal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix flour and salt in resealable plastic bag. Add veal; shake until evenly coated. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 10 minutes, turning occasionally, until brown.
- Mix veal and remaining ingredients except noodles in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours or until veal is tender; stir.
- Serve veal mixture over noodles.
Nutrition Facts : Calories 395, Carbohydrate 51 g, Cholesterol 130 mg, Fiber 3 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg
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5/5 (6)Calories 423 per servingServings 7
- Melt 1 teaspoon margarine in a Dutch oven coated with cooking spray over medium-high heat. Add veal; cook 5 minutes, browning on all sides. Remove meat from pan; set aside.
- Melt 2 teaspoons of margarine in pan over medium heat. Add carrot, onion, and garlic, sauté 10 minutes or until tender. Stir in flour, paprika, salt and pepper. Add broths, wine, and bay leaves; stir well. Return meat to pan, and bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until tender, stirring occasionally. Discard bay leaves. Remove from heat, stir in sour cream. Cook over low heat 5 minutes or until throughly heated. Serve over noodles; garnish with parsley, if desired.
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5/5 (1)Servings 8
- Melt lard in heavy large skillet over medium heat. Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes. Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes. Using slotted spoon, transfer onions and shallot to small bowl.
- Sprinkle veal with salt and pepper. Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch. Return onion mixture to skillet. Add tomatoes with juice, sweet paprika, hot paprika, and marjoram. Simmer 5 minutes, stirring constantly. Return veal and any accumulated juices to sauce. Simmer 1 minute, turning veal to coat. Using slotted spoon, transfer veal to platter. Mix sour cream into sauce and heat through (do not boil). Season sauce to taste with salt and pepper. Pour over veal and serve.
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