VEAL SHANK PAPRIKASH
Provided by Food Network Kitchen
Time 3h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Prepare the veal: Preheat the oven to 350 degrees F. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onions, bell peppers and 1 teaspoon salt and cook, stirring, until soft, 8 to 10 minutes. Add the tomatoes and cook until most of the liquid evaporates, about 5 minutes. Stir in the paprika, then add the wine and boil until reduced by half, about 3 minutes. Add the chicken broth; transfer the mixture to a large baking dish.
- Pat the veal dry; sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Wipe out the skillet, add 1 tablespoon vegetable oil and heat over medium-high heat. Cook the veal in 2 batches until browned, 3 to 4 minutes per side, adding the remaining 1 tablespoon vegetable oil between batches. Transfer the veal to the baking dish, cover with foil and bake until tender, 2 hours to 2 hours, 30 minutes.
- Meanwhile, prepare the vegetables: Heat the sugar and 1 1/2 tablespoons olive oil in a skillet over medium-high heat until the sugar melts. Add the cipollini onions and cook, tossing, until browned, 3 to 5 minutes. Add the wine, 1/4cup water and a pinch of salt. Reduce the heat to medium low and cook, partially covered, until tender, about 20 minutes. Uncover and cook over medium-high heat, stirring until glazed, about 5 more minutes.
- Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the mushrooms and cook, stirring, until tender, 3 to 5 minutes. Add the parsley, dill and salt and pepper to taste. Keep warm.
- Transfer the veal to an ovenproof platter, cover with foil and keep warm in the oven (turn the oven off). Strain the liquid from the baking dish, discarding the solids. Skim off 1 tablespoon fat from the strained liquid; transfer the fat to a saucepan over medium-high heat. Add the flour and cook, stirring, 1 minute. Whisk in the liquid and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Spoon the sauce over the veal and serve with the mushrooms and onions
MUSHROOMS PAPRIKASH
This vegetarian sauce is flavoured with caraway, paprika and parsley. Serve on pasta or jacket potatoes
Provided by Sara Buenfeld
Categories Dinner, Main course, Pasta
Time 20m
Number Of Ingredients 11
Steps:
- Heat a large sauté pan or wok, add the caraway seeds and lightly toast over the heat for a few seconds. Add the oil, then tip in the onion, mushrooms and pepper, and season well (salt will help draw the moisture from the mushrooms). Cook, stirring frequently, for about 6-8 mins until the vegetables are softened and the onion is starting to turn golden.
- Stir the paprika into the vegetables, tip in the tomatoes, stock and half a can of water, and leave to cook for 5 mins. Top portions with the soured cream and parsley, if using, and serve with pasta, jacket potatoes, or garlic bread.
Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 1.8 milligram of sodium
VEGETABLE PAPRIKASH
Most folks are familiar with chicken paprikash, here's a light vegetarian way to enjoy the that delicious combination of paprika in a creamy sauce. Orginal recipe from Cooking Light and post here (untried) for the Zaar World Tour.
Provided by justcallmetoni
Categories Hungarian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Add cabbage and next 10 ingredients (cabbage through red pepper); sauté 3 minutes.
- Add remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until tender and mixture begins to thicken.
- Serve with noodles.
Nutrition Facts : Calories 178.1, Fat 5.2, SaturatedFat 0.7, Sodium 182.3, Carbohydrate 27.9, Fiber 6, Sugar 8.2, Protein 8.6
PAPRIKASH HOTDISH
Paprikash is a Hungarian dish that consists of chicken, tons of onions and a creamy paprika sauce. It's really comforting. This version takes the best part of a hotdish, the tots on top, and puts it all together for a hot, cozy, casserole take on paprikash.
Provided by Molly Yeh
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a large skillet, melt the butter over medium-high heat. Add the carrots, onion, a good pinch of salt and a few turns of pepper and cook, stirring, until the carrots and onion are soft, about 10 minutes. Add the garlic, paprika, tomato paste and cayenne and cook for 1 more minute.
- Stir in the flour so that it gets evenly distributed and cook for 1 more minute. Add the wine and stir until thickened. Then add half of the stock, stirring constantly until thickened, and repeat with the other half. Then stir in the heavy cream. Add the chicken, season with salt and pepper and cook, stirring often, until it's cooked through and no longer pink, 15 minutes. Stir in the peas. Taste and adjust the seasonings as desired.
- Transfer the mixture to an 11-by-8-inch baking dish (see Cook's Note) and cover with the Tater Tots, arranging them snugly and neatly. Season with salt and pepper. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly, sprinkle parsley on top and serve!
- Or, if not baking immediately, let cool slightly, cover tightly with plastic and refrigerate or freeze until ready to cook. It'll last 2 days in the refrigerator and 3 months in the freezer. Just bring to room temperature before baking.
VEGETABLES PAPRIKASH
This comes from 1001 Low-Fat Vegetarian Recipes. Posting for ZWT3. Hot or sweet paprika may be used in this recipe.
Provided by dicentra
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauté cabbage, onions, zucchini, carrots and green peppers in oil in a large skillet until tender, 5-8 minutes.
- Add mushrooms and tomatoes. Cook over medium heat, covered, until cabbage and tomatoes are wilted.
- Stir in flour and paprika; cook 1-2 minutes, stirring constantly.
- Stir in stock and heat to boiling. Boil, stirring constantly until sauce thickens, about 1 minute.
- Stir in sour cream; season with salt and pepper. Serve over noodles.
Nutrition Facts : Calories 504, Fat 8.7, SaturatedFat 2, Cholesterol 75.2, Sodium 232.1, Carbohydrate 90.6, Fiber 8.3, Sugar 13.2, Protein 18.5
MUSHROOM AND POTATO PAPRIKASH
This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a weeknight, par-cook the potatoes while you're searing the mushrooms. If time is not an issue, you can skip that step, but it will increase the lid-on cooking time to about 30 minutes in Step 2. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture in the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be made in an Instant Pot. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, not fully. (If you don't have a microwave, you can parcook in salted boiling water for 3 to 5 minutes instead.) Transfer the first batch of mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.
- Reduce the heat to medium-high. Add the butter to the pot, then the onion. Season with salt and cook for 3 minutes, stirring, until the onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine, increase the heat to medium and let it come to a simmer while you scrape up any browned bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the pot. Cook for 15 minutes.
- Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.
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