Veal Paprika
Serves Four
Ingredients:
1 ½ pounds of veal cutlets (pork turkey or chicken also work well)
4 slices of bacon uncooked diced
1 medium onion diced (two shallots can be substituted)
1 heaping tablespoon of Shortening or vegetable oil for sautéing
¾ cup of flour
½ teaspoon of salt
1 teaspoon pepper
2 teaspoons HUNGARIAN SWEET paprika. Hungarian Hot Paprika can be used delicious, but can be very hot use it with caution if you want to try it.
2 ounces fragrant white wine, Rhine wine works well
½ lemon
1 cup beef stock (bullion can be substituted)
1 cup whipping or heavy cream
1 tablespoon of butter
1 tablespoon fresh dill (optional)
Directions:
Pound the meat and trim any fat or silver skin. Poultry need not be pounded if cut thin.
Mix flour, salt, pepper, and paprika in a shallow bowl. (Paprika has a short shelf life – if you can’t remember when you purchased it, please buy a new jar) Dip the meat in the flour mixture. Reserve the remainder of flour mixture to thicken the sauce if necessary.
Heat a tablespoon or so of the shortening in a large frying pan. Brown the meat on medium-high heat. It might be necessary to brown the meat in two batches. Put the browned meat in a bowl and keep warm.
Add some more shortening to the same frying pan and cook the bacon and onion over medium heat till done.
Add the wine to the frying pan. Use a spatula or spoon to scrape off any food particles from the bottom of the pan. Add the meat to the pan, being sure to include any juices that may have come from the meat.
Add the lemon juice and the bouillon (I know that you don’t have any beef stock in your house) Simmer the dish for a few minutes to heat and finish cooking the meat. Add the cream and the second teaspoon of paprika. Simmer for a minute or two. Do not boil.
If you have FRESH dill, mince a tablespoon or three and sprinkle on the dish. Dried dill isn’t worth using.
Veal Paprika is traditional served with noodles. In addition to the noodles I think a side of cucumber salad is an excellent accompaniment.