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Veal Paprikash with Sour Cream

Veal Paprikash with Sour Cream prepared dish

Tender veal cubes are simmered with sweet paprika, onions, peppers, and tomato until the sauce turns silky and deeply savory. A finish of sour cream gives this classic central european-style stew its signature tang and creamy texture.

This recipe is world style, dinner, scaled for 4 servings, with 20 min prep and 70 min cook.

Prep: 20 min · Cook: 70 min · Total: 90 min · Serves: 4

Quick cooking notes

  • Core ingredients include sour cream, olive oil, kosher salt, bay leaf.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 0.5 cup sour cream (room temperature)
  • 2 tbsp olive oil
  • 1.25 tsp kosher salt (divided)
  • 1 whole bay leaf
  • 2 tbsp sweet hungarian paprika
  • 1 cup red bell pepper (thinly sliced)
  • 2 cups low-sodium beef broth
  • 1.5 lb veal shoulder (cut into 1-inch cubes)
  • 2 tbsp fresh parsley (chopped)
  • 1 tbsp tomato paste
  • 3 cloves garlic (minced)
  • 2 cups yellow onion (thinly sliced)
  • 2 tbsp all-purpose flour
  • 0.5 tsp black pepper (freshly ground)
  • 1 tsp lemon juice (fresh)

Instructions

  1. Place the veal shoulder cubes on a rimmed baking sheet, pat them dry with paper towels, and keep the raw meat separate from vegetables and ready-to-eat foods; wash your hands, knife, and board with hot soapy water after handling the veal.
  2. Season the veal evenly with 1 tsp kosher salt and 0.5 tsp black pepper, then sprinkle 2 tbsp all-purpose flour over the cubes and toss with tongs until the meat is lightly coated on all sides, about 1 minute.
  3. Heat 1 tbsp olive oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering, about 2 minutes.
  4. Add half of the veal cubes to the Dutch oven in a single layer and sear without moving until browned on the bottom, 3-4 minutes; turn the pieces with tongs and brown the second side for 2-3 minutes, then transfer them to a clean plate.
  5. Add the remaining 1 tbsp olive oil to the Dutch oven and repeat with the remaining veal, searing over medium-high heat for 5-7 minutes total until browned; transfer the second batch to the same clean plate.
  6. Reduce the heat to medium, add 2 cups thinly sliced yellow onion and 0.25 tsp kosher salt to the Dutch oven, and cook with a wooden spoon, scraping browned bits from the bottom, until the onion is soft and lightly golden, 8-10 minutes.
  7. Add 1 cup thinly sliced red bell pepper and cook over medium heat until the pepper begins to soften and the onions look glossy, 4-5 minutes.
  8. Stir in 3 cloves minced garlic, 2 tbsp sweet Hungarian paprika, and 1 tbsp tomato paste, and cook over medium heat for 45-60 seconds until fragrant and brick red; do not let the paprika scorch.
  9. Pour in 2 cups low-sodium beef broth while scraping the bottom of the Dutch oven with the wooden spoon, then add the bay leaf and return the browned veal and any accumulated juices to the pot.
  10. Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat to low, cover the Dutch oven with the lid slightly ajar, and simmer for 45-55 minutes, stirring every 15 minutes, until the veal is fork-tender and registers at least 145°F (63°C) in the thickest pieces on an instant-read thermometer.
  11. Remove the Dutch oven from the heat, discard the bay leaf, and let the stew stand uncovered for 5 minutes so the sauce stops bubbling before adding the dairy.
  12. Whisk 0.5 cup room-temperature sour cream with 0.5 cup of the hot cooking liquid in a small bowl until smooth, then slowly stir the tempered sour cream mixture back into the Dutch oven off the heat to create a creamy sauce without curdling.
  13. Stir in 1 tsp fresh lemon juice and simmer the paprikash over low heat for 2-3 minutes, just until warmed through and lightly thickened; do not boil after adding the sour cream.
  14. Taste the sauce and adjust only if needed, then ladle the veal paprikash into shallow bowls and garnish each serving with the 2 tbsp chopped fresh parsley while the sauce is hot and glossy.

Nutrition (per serving)

  • Calories: 438
  • Protein: 42 g
  • Fat: 24 g
  • Carbohydrates: 16 g
  • Fiber: 3 g
  • Sugar: 6 g
  • Sodium: 936 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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