Braised Leg Of Veal With Paprikas Sauce Recipes

VEAL OR LAMB PAPRIKASH

Steps:

• Preheat the oven to 350 degrees F.
• Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour. Heat a drizzle of EVOO in a large Dutch oven over medium-high heat. Add the meat in batches and cook until deep brown all over. Transfer to a plate.
• Add another drizzle of EVOO to the pot and reduce the heat to medium. Add the butter and let it melt into the oil. Add the onions and cook until very tender, 15 to 20 minutes. Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes. Add the stock and wine then return the meat to the pot. Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours.
• Remove the meat to a platter and cover with foil. Using an immersion blender, puree the sauce in the pot. Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes. Return the meat to the pot. (If you are not serving immediately, cool the stew and then refrigerate until ready to use. Reheat in a moderate oven or over a medium flame.) Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor.
• For garnish, fry the caperberries in a little EVOO until crisp. Top the stew with a few dollops of creme fraiche and the fried caperberries. (The green, red and white colors signify the Hungarian flag.)
• Any leftover stew is great for lunch or with poached eggs.

BRAISED LEG OF VEAL WITH PAPRIKAS SAUCE

Steps:

• Position rack in lower third of oven and preheat to 350 degrees.
• Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.
• Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.
• Add veal and brown on all sides.
• Transfer veal to platter.
• Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil).
• Stir in onion,carrot and 1 1/2 tablespoons paprika into fat.
• Reduce heat to low and cook until onion softens, about 8 minutes.
• Add flour and stir 2 minutes.
• Add wine and Sherry and bring to a boil.
• Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.
• Return veal to casserole; cover with foil, then with lid.
• Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.
• Transfer veal to platter; cover and keep warm.
• Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.
• Return sauce to casserole;off heat, stir in sour cream.
• Cut veal into slices and serve with sauce.

BRAISED VEAL SHOULDER

Steps:

• Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
• Preheat oven to 325 degrees F.
• Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
• Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

VEAL WITH PAPRIKA AND SOUR CREAM

Steps:

• Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
• Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
• Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
• Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
• Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.

VEAL PAPRIKA

Steps:

• Mix flour and salt in resealable plastic bag. Add veal; shake until evenly coated. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 10 minutes, turning occasionally, until brown.
• Mix veal and remaining ingredients except noodles in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 6 to 8 hours or until veal is tender; stir.
• Serve veal mixture over noodles.

VEAL BIRDS PAPRIKA

Steps:

• In a heavy skillet cook 1/2 cup of the onion and the mushrooms in 6 tablespoons of the butter over moderate heat, stirring occasionally, until the onion is golden, stir in the bread crumbs, the basil, and salt and pepper to taste, and let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2 inch. Starting with a short side, roll up the cutlets and tie them at each end with kitchen string.
• In a large heavy skillet heat 2 tablespoons of the remaining butter over moderately high heat until the foam subsides, in it brown the veal birds, patted dry, and transfer them as they are browned to a bowl. In the skillet cook the remaining 1 cup onion in the remaining 1 tablespoon butter over moderate heat, stirring, until it is golden, stir in the stock, the tomato purée, and the paprika, and add the veal birds with any juices that have accumulated in the bowl. Simmer the mixture, covered, for 15 to 20 minutes, or until the veal is tender. Arrange the noodles on a platter, remove the string from the veal birds, and transfer the veal birds with tongs to the platter. Reduce the heat to low, whisk the sour cream and salt and pepper to taste into the skillet, and cook the sauce, stirring occasionally, until it is hot, but do not let it boil. Serve the sauce separately.