Scrumptious Veal Stew

Scrumptious Veal Stew

A very satisfying Hungarian classic - paprikás based on sweet paprika, smoked paprika powder, paprika and more paprika. Traditionally, in Bratislava where I come from, we prepare this stew with chicken. I am going to follow our beautiful family recipe but treat myself to my favourite meat - Scrumptious Veal Stew.

This stew isn’t difficult to make at all. Just chop a couple of ingredients and let it simmer until perfection. The key is to taste. Never forget that. The taste is continuously changing and you need to adjust it if necessary.

The best way on how to enjoy some quality meat paprikás is with our national gnocchi called Halušky. If they are served as a main course, we add grated potatoes. However, in this very case they cannot be easier to make. They are really delicious and fast. The only thing you need is a special strainer, which will make your job incredible. Let’s get it started.

Scrumptious Veal Stew makes a great main dish for kids from 3 plus. Good quality veal is extremely healthy and the smoothness of a dish will satisfy little ones for sure. Reduce the pepper and enjoy with your beloved.

Total Time: 1 hour 30 minutes

Shopping List

The Veal Stew:
800g goulash meat, cleaned in chunks
A splash of olive oil
Sea salt, ground black pepper, cayenne pepper, smoked paprika
1 tablespoon of plain flour
2 medium shallots, peeled and finely chopped
3 medium tomatoes, washed and finely chopped
1 sweet paprika, washed, cleaned and finely chopped
A splash of Heinz Ketchup
½ cup double cream

The Pasta:
150g of course flour, sifted
150g of plain flour, sifted
1 whole egg
Sea salt

Instructions

The Veal Stew

In a large deep frying pan add splash of olive oil on high heat. Meat in, roast for couple of minutes from all the sides. Sprinkle well with sea salt, black and cayenne pepper, smoked paprika and plain flour.

Once the meat gets beautifully golden, stir in the shallots, tomatoes and paprika. Add a good splash of Heinz and mix well. Sauté for about 2 more minutes.

Lower the heat and baste with 1 cup of hot boiling water, so the meat is staring at you. Put a lid on and let it simmer for about 1 hour until the meat is tender. Taste and season accordingly.

Just before serving, add splash of double cream. Mix and serve.

The Pasta

In a small mixing bowl place course and plain flour. Season well with sea salt.

Break the egg into a coffee mug and reduce with few splashes of cold water. Start pouring the mixture into the flour and mix with spatula. Continue until you get a desirable texture. The dough should be not too thick, not too liquid. Let it sit for about 15 minutes.

After the dough is chilled for a bit, start making pasta. Simply sieve all the dough through your strainer into a large deep pot filled with salted hot boiling water. Cook for about 3 minutes until they rise into surface. Take it out and serve.

For more paprikás recipes, check out my Hungarian Stew with Zander Fish.

Makes 4 serves.




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