- 2 tablespoons lard, or more as needed
- 4 tablespoons sweet Hungarian paprika, divided
- 2 medium onions, thinly sliced
- 1/2 sweet red bell pepper, cut into 1/4-inch dice
- 2 pounds boneless veal, cut into chunks
- 2 cups low-sodium chicken broth
- 1 cup sour cream
- salt and ground black pepper to taste
- Heat lard in a large Dutch oven over medium heat until melted. Add 1/2 the paprika and stir to blend. Add onions and red bell pepper; stir to coat. Cook until just soft, about 3 minutes. Transfer vegetables to a bowl and drain lard back into Dutch oven.
- Add veal and remaining paprika to the Dutch oven. Stir to coat the meat; cook until browned, 5 to 7 minutes. Add more lard if needed.
- Return cooked vegetables and any juices to the Dutch oven. Add broth and bring just to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until tender, 45 minutes to 1 hour. Add more broth if needed. Season with salt, pepper, and additional paprika.
- Finish the sauce just before serving by stirring sour cream in thoroughly.
05/27/2019
recipepes.com
veal paprikash my way, recipe
PT15M
PT1H
5
455 calories
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