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Veal paprikash

2
Points®
Total Time
1 hr 47 min
Prep
12 min
Cook
1 hr 35 min
Serves
4
Difficulty
Easy
This Hungarian classic is traditionally prepared with chicken, but its elegance also makes it particularly suitable for decadent veal. We love serving the veal alongside or on top of buttery egg noodles to really round out the meal. The key to a great paprikash is sweet paprika, preferably from Hungary, which is considered by many to be superior to other commercial brands. You can find sweet Hungarian paprika in gourmet stores and some supermarkets. The veal is also cooked with carrots, celery, onions, garlic, and beef broth. Fat-free sour cream and Dijon mustard are stirred in at the very end for a savory punch of flavor to help bring it all together.

Ingredients

Olive oil

2 tsp

Uncooked trimmed veal loin

1 pound(s), boneless round steak, cut into 3⁄4-inch cubes

Carrots

2 medium, chopped

Celery

2 rib(s), medium, chopped

Onion

1 medium, chopped

Garlic

2 clove(s), minced

Canned beef broth

14½ oz, low sodium variety

Paprika

1 Tbsp

Table salt

1 tsp

Black pepper

¼ tsp, freshly ground

Fat free sour cream

¾ cup(s)

Dijon mustard

2 tsp

Instructions

  1. Heat 1 teaspoon of the oil in a large Dutch oven over medium-high heat. Add the veal and cook, turning occasionally, until browned, about 4 minutes. Transfer to a plate.
  2. Heat the remaining 1 teaspoon oil in the Dutch oven. Add the carrots, celery, onion, and garlic; cook, stirring occasionally, until softened, 5–6 minutes. Add the veal, broth, paprika, salt, and pepper; bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until the veal and vegetables are fork-tender, about 1 hour 20 minutes. Remove the Dutch oven from the heat and stir in the sour cream and mustard Yields 1 cup per serving.

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