Hungarian Veal Paprikash with Sour Cream Sauce

Meat with paprika in thick sour cream sauce. Patrika in Hungarian is tender veal stewed with bell peppers in a thick sauce with sour cream. The dish is generously supplemented with dried paprika, which gives it an incredibly rich taste and aroma.
cook time: 1h
Ethan Rowley
Hungarian Veal Paprikash with Sour Cream Sauce

Nutrition Facts (per serving)

144
Calories
11g
Fat
3g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground hot pepper to taste
Wheat flour 0.5 tbsp
Water 1 cup
Sour cream 125 g
Bulb onions 60 g
Vegetable oil 2 tbsp
Paprika 2 tbsp
bell pepper 120 g
Cherry tomatoes 12 pc
Veal 500 g

Recipe instructions

Step 1

Step 1
How to make paprikash in Hungarian? Wash the veal and dry with paper towels. Cut into small portions. Heat a frying pan over high heat, pour in sunflower oil and heat it thoroughly. Fry the veal for seven minutes, stirring occasionally. Transfer the meat to a separate bowl.

Step 2

Step 2
In the same oil left over from frying the veal, fry the finely chopped onions. There is no need to bring it to readiness, it should just brown.

Step 3

Step 3
Wash the bell pepper and cut into fairly large pieces. Transfer to the pan.

Step 4

Step 4
Add finely grated garlic and add all the paprika. In general, in the original recipe for this amount of meat they add as many as four tablespoons of paprika! But it seemed to me that this amount would be too much. If you want to try authentic paprikash, feel free to add more paprika.

Step 5

Step 5
Transfer the meat to the pan and add water. Salt and pepper to taste.

Step 6

Step 6
Wash the cherry tomatoes, cut in half and add to the pan. Simmer the paprikash over low heat with the lid closed for thirty minutes.

Step 7

Step 7
Mix the flour with sour cream thoroughly so that there are no lumps. This is convenient to do with a regular fork or whisk.

Step 8

Step 8
Add sour cream to the pan and stir the dish thoroughly. Heat the sour cream until the first bubbles form (you can’t boil it for a long time, otherwise it will curdle) and immediately remove from the heat.

Additional rubrics

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