Venison Paprika
Submitted by sj
Hungarian-style venison paprikash: flour-dusted cubes browned in butter, simmered with onions, tomatoes, dry sherry, and generous paprika, then finished with a swirl of sour cream.
YIELD
10 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsTake the classic Hungarian paprikash, hand it a venison steak, and you’ve got a dish that belongs in a mountain lodge somewhere in the Carpathians.
Cubes of venison get shaken in seasoned flour and browned in butter until they pick up a golden crust.
Out comes the meat, in go the onions, garlic, and a full two tablespoons of paprika that turn everything a gorgeous brick red.
Diced tomatoes, dry sherry, and marjoram join the party, and the whole thing simmers covered until the venison is tender enough to cut with a spoon.
The finish? A generous stir of sour cream that melts into the sauce and makes it velvety, tangy, and absolutely irresistible.
Pro Tips
- Use Hungarian sweet paprika for the most authentic flavor. Smoked paprika works too but gives a different character.
- Brown the meat in batches so you get actual color on the cubes. This is where half the flavor comes from.
- Stir the sour cream in off the heat or over very low flame. Boiling it will cause it to curdle and break.
- Serve over spaetzle, egg noodles, or mashed potatoes. You need something starchy to catch all that paprika-tinted cream sauce.
Ingredients
Directions
Cut steak into one-inch cubes.
In paper bag, place ½ cup flour, salt and pepper.
Shake cubes of steak until dusted. In large skillet, melt 1/6 lb butter.
When hot, add cubes of steak and lightly brown them.
Remove steak and to pan add onions, diced finely, minced garlic, marjoram, tomatoes, wine and paprika.
Cook slowly with lid on skillet for 15 minutes. Add the steak, replace lid and cook slowly until steak is tender, 45 minutes to 1 hour.
Stir in sour cream and serve.
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