Composition / ingredients
Step-by-step cooking
Step 1:
How to make paprikash in Hungarian? Wash the veal and dry it with paper towels. Cut into small portions. Heat the frying pan over high heat, pour in sunflower oil and warm it up well. Fry the veal for seven minutes, stirring occasionally. Transfer the meat to a separate bowl.
Step 2:
In the same oil left over from roasting veal, fry finely chopped onions. It is not necessary to bring it to readiness, it should just turn red.
Step 3:
Wash the bell pepper and cut it into rather large pieces. Transfer to a frying pan.
Step 4:
Add garlic, grated on a fine grater and pour in all the paprika. In general, four tablespoons of paprika are added to the original recipe for this amount of meat! But it seemed to me that this amount would be too much. If you want to try authentic paprika, feel free to add more paprika.
Step 5:
Put the meat in the pan and add water. Add salt and pepper to taste.
Step 6:
Wash the cherry tomatoes, cut in half and add to the pan. Simmer the paprika over low heat under a closed lid for thirty minutes.
Step 7:
Mix flour thoroughly with sour cream so that there are no lumps. This is convenient to do with a regular fork or whisk.
Step 8:
Add sour cream to the pan and mix the dish thoroughly. Warm up the sour cream until the first bubbles form (you can't boil it for a long time, otherwise it will curdle) and immediately remove from the heat.
Paprikash has a very interesting taste. Paprika is pronounced, and the sauce has a slight sourness due to sour cream. The meat turned out soft and literally melted in my mouth. Well, of course, because it's young veal!
I served paprikash with boiled pasta. And, despite the rather bright taste, this dish was a resounding success with both younger members of the family and the adult part of it. To be honest, I barely managed to allocate a portion for a photo shoot.
Paprikash will be good, in my opinion, both in the company of boiled rice and with mashed potatoes.
If necessary, you can replace sour cream with the same amount of heavy cream. Then the sauce will be more tender, velvety and without obvious sourness.
Bon appetit!
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Sweet pepper - 27 kcal/100g
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Paprika - 289 kcal/100g
- Cherry tomatoes - 15 kcal/100g
