A PERFECT WINTER DISH! It multiplies well for entertaining and is always a winner! Hungarian Veal paprikas is a stew. Do not mix it up with Hungarian goulash ( gulyás ). Which is a soup. You will sometimes see Porkolt written, which is the proper Hungarian word for paprikas.
VEAL PAPRIKASH is another great dish you will want to add to your comfort food list. This recipe comes from my glamorous and clever neighbour, whose birthplace is Hungary. This ‘RECIPE’ hails from a ‘no recipe’ blend…. like many talented chefs! The ingredients are exactly the way that mother made it – back home in Hungary! Larger quantities are easy to make, when hosting a dinner party. Always a big hit with friends and family. The flavour satisfies many gourmands. My Hungarian neighbor is quite adamant about all the ingredients and the method. A traditional recipe at home in Hungary. A very popular ‘Heart Healthy’ dish!
2 tablespoons or more olive oil
2 cups diced onions
2 1/2 pounds veal shoulder cut into about one inch or bite sized pieces
2 large tomatoes, cut into quarters
3 tablespoons Hungarian sweet paprika
3 cloves garlic
2 heaping tablespoons caraway seeds (dissolves in the dish)
1 large or 2 small red peppers, cut into chunks
Salt and pepper to taste
OPTIONAL: A splash of wine. (Wine tenderizes the meat)
1. In a heavy cast iron pot place onions and olive oil. Add more olive oil if necessary so that the onions are covered. Cook over medium heat until the onions are soft, stirring occasionally, about 10 minutes.
2. Add the veal and cook for another 5 minutes.
3. Add the other ingredients; tomatoes, paprika, caraway seeds, garlic, and red pepper. Add salt and pepper to taste. Cover and simmer for one hour checking occasionally to make sure it is not boiling. If it is too watery, simmer uncovered for about 15 minutes.
Aromatic, “Health Smart” sauce that is incredibly smooth.
OPTIONAL cooking method : Use an enamelled cast iron pot ( with lid on ) in the oven for large quantities. Mix all the ingredients ln top of the stove. Then place in the oven. Set oven temperature to 350F Check after 1/2 hour. Cook for another 1/2 hour. Ready to plate. Hint: All ovens are different. Adjust accordingly.
Serves 8-10. Leftovers are stored in the fridge or freezer or given to friends. A tasty to take home!
PAPRIKA comes loaded with vitamin A and carotenoids along with vitamin E, iron and lutein. Vitamin A aids in night vision. Carotenoids gives paprika its deep red color plus preventing harmful light rays from damaging the eye tissues. Paprika pairs well with humus (chick peas), carrots, butternut squash and pumpkin soup. Caraway, also known as meridian fennel, or Persian cumin is common in European cooking for breads, cakes and added to pork roast (Germany, Austria and Hungary) and in Moroccan dishes. The flavor is nutty and bittersweet.
FOOD TIP: Use paprika as a salt substitute. You can add paprika to “HOT” roasted potatoes and vegetables, right out of the oven. FUN STORY: I got this idea from a seaside shanty. Hot, curly fries with salt and paprika came out of the kitchen! The “chef” added it for you. (without me asking for paprika) Actually, they were amazing! (If you let the fries cool, even a little bit and add the paprika later ~ it was not the same taste). Oven veggies: add the paprika the last 5 minutes of baking, before you take them out of the oven to heighten the flavour. Do the same with roast chicken, scallops and more. CARAWAY seed comes from the parsley family. Grind it up and add it to your family’s coleslaw or potato salad and falafel (add very little ~ to taste). Caraway spice is a storehouse of minerals, attacking free radicals in you body.