Ontario Veal Paprikash
Contributed by: News Canada
(NC) - Smoked paprika and fine-grained Ontario veal elevate this traditional Hungarian dish which is the perfect balance of sweet heat paprika and creamy cool sour cream. Serve over buttered egg noodles with a side of sauteed spinach for the ultimate in wholesome comfort food.
- 1 tbsp olive oil, divided 15 mL
- 1 lb Ontario veal cutlets, sliced 500 g
- 1 large onion, sliced 1
- 1 green pepper, sliced 1
- 1 cup sliced button mushrooms 250 mL
- 1 tsp each salt and pepper 5 mL
- 1 tbsp smoked paprika 15 mL
- 1 cup diced tomatoes with juices 250 mL
- 1/4 cup sour cream 50 mL
- 2 tbsp chopped parsley 25 mL
In a skillet over medium high heat, heat 2 tsp (10 mL) of the oil and brown cutlets on both sides. Transfer to plate.
Add remaining oil and cook onions until tender and golden, about 10 minutes. Add sliced green pepper and mushrooms and cook, stirring often, until mushrooms are golden and peppers are tender, about 4 minutes. Sprinkle with salt, pepper and paprika. Stir in tomatoes and veal with any accumulated juices; cook until just a hint of pink remains in the veal, about 3 minutes. Stir in sour cream (do not boil or sauce will separate). Sprinkle with chopped parsley and serve immediately.
Smoked paprika, which has a deeper flavour profile than the regular variety, can be found hot or sweet in most grocery stores today. Either will work in the recipe and which you use will depend on your taste. A mix of each (2 tsp/10 ml), works beautifully to bring out the sweet heat of the paprika.
Serving Size: Makes 4 Servings