Veal Paprika with Wine

Cubed veal browned and simmered in a paprika-laced sauce of white wine, mushrooms, and sour cream. This is essentially a veal paprikash, one of Hungary’s most beloved dishes, adapted for an American kitchen.

The veal gets a hard sear in shortening first, then flour goes directly into the pan to create a roux around the browned meat. Hot water and white wine deglaze everything into a thick, smooth sauce. Paprika, onion, mushrooms with their liquid, and parsley join in for a long, gentle simmer that tenderizes the veal cubes until they’re fork-soft.

The sour cream goes in at the very end. The recipe specifically says heat but do not boil, and that warning is important. Boiling sour cream causes it to curdle and break into a grainy mess. Stir it in gently off the heat, then warm everything through.

Serve over buttered egg noodles to catch that silky, rosy sauce.

Kitchen Tips

• Use Hungarian paprika if you can find it. The flavor is noticeably deeper and sweeter than the generic grocery store kind.
• Brown the veal in batches. Crowding the pan means steaming instead of searing, and you’ll miss out on that flavorful crust.
• Stir frequently during the simmer. The thick sauce sticks to the bottom of the pan if left unattended.

Variations

• Use chicken thighs cut into chunks if veal isn’t available.
• Add a diced bell pepper with the onion for a more traditional Hungarian approach.
• Stir in a tablespoon of tomato paste for a deeper, redder sauce.