Veal Birds Paprika
Submitted by pammiel.
Rolled veal cutlets stuffed with mushroom and onion breadcrumbs, braised in a smoky paprika-tomato sauce with sour cream. Served over buttered noodles for a hearty Eastern European supper.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 min“Veal birds” have nothing to do with poultry. The name comes from the old European tradition of stuffing and rolling thin cutlets into plump little bundles that look like small birds on the plate.
These get filled with a savory mix of sautéed mushrooms, golden onions, fine breadcrumbs, and crumbled basil, then tied up and browned in butter until the outside is crisp and caramelized.
From there they braise gently in a sauce of beef stock, tomato purée, and smoky paprika. A generous cup of sour cream gets whisked in at the end, turning everything into a rich, rosy sauce that begs for buttered egg noodles.
Kitchen Tips
- Flatten the cutlets evenly between plastic wrap. Thin, uniform pieces roll tightly and cook evenly.
- Tie the rolls at both ends with kitchen twine. Toothpicks work in a pinch, but twine holds the shape better during browning.
- Pat the rolls dry before browning. Wet surfaces won’t sear and you’ll lose that golden crust.
- Never let the sauce boil after adding the sour cream or it will curdle and break. Keep the heat low and stir gently.
Ingredients
Directions
Flatten the cutlets between two pieces of plastic wrap.
In a heavy skillet, cook ½ cup of the onion and mushrooms in 6 tablespoon butter over moderate heat, stirring occasionally, until the onion is golden.
Stir in bread crumbs, basil, salt and pepper to taste.
Let the filling cool.
Divide the filling among the cutlets and fold in the long sides of each cutlet ½-inch.
Roll up the cutlets and tie them at each end. In a large heavy skillet, heat 2 tablespoon butter over mod-high heat.
Brown the veal birds, patted dry, and transfer them to a bowl as they are browned.
In the skillet, cook the remaining onions in 1 tablespoon butter over moderate heat, stirring, until golden.
Stir in stock, tomato purée, and the paprika.
Add the veal birds and any accumulation of juices.
Simmer the mixture, covered, for 15 to 20 minutes or until the veal is tender.
Arrange the noodles on a platter, remove strings from the veal, and transfer the veal birds to the platter.
Whisk the sour cream with salt and pepper to taste into the skillet contents.
Cook sauce until it is hot, stirring occasionally.
Do not let it boil.
Serve alongside the meat and noodles in a boat.
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