Veal Chops Paprikash Recipes

VEAL SHANK PAPRIKASH

Steps:

• Prepare the veal: Preheat the oven to 350 degrees F. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onions, bell peppers and 1 teaspoon salt and cook, stirring, until soft, 8 to 10 minutes. Add the tomatoes and cook until most of the liquid evaporates, about 5 minutes. Stir in the paprika, then add the wine and boil until reduced by half, about 3 minutes. Add the chicken broth; transfer the mixture to a large baking dish.
• Pat the veal dry; sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Wipe out the skillet, add 1 tablespoon vegetable oil and heat over medium-high heat. Cook the veal in 2 batches until browned, 3 to 4 minutes per side, adding the remaining 1 tablespoon vegetable oil between batches. Transfer the veal to the baking dish, cover with foil and bake until tender, 2 hours to 2 hours, 30 minutes.
• Meanwhile, prepare the vegetables: Heat the sugar and 1 1/2 tablespoons olive oil in a skillet over medium-high heat until the sugar melts. Add the cipollini onions and cook, tossing, until browned, 3 to 5 minutes. Add the wine, 1/4cup water and a pinch of salt. Reduce the heat to medium low and cook, partially covered, until tender, about 20 minutes. Uncover and cook over medium-high heat, stirring until glazed, about 5 more minutes.
• Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the mushrooms and cook, stirring, until tender, 3 to 5 minutes. Add the parsley, dill and salt and pepper to taste. Keep warm.
• Transfer the veal to an ovenproof platter, cover with foil and keep warm in the oven (turn the oven off). Strain the liquid from the baking dish, discarding the solids. Skim off 1 tablespoon fat from the strained liquid; transfer the fat to a saucepan over medium-high heat. Add the flour and cook, stirring, 1 minute. Whisk in the liquid and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Spoon the sauce over the veal and serve with the mushrooms and onions

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 PAPRIKASH

Steps:

• Melt lard in heavy large skillet over medium heat.
• Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes.
• Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes.
• Using slotted spoon, transfer onions and shallot to small bowl.
• Sprinkle veal with salt and pepper.
• Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch.
• Return onion mixture to skillet.
• Add tomatoes with juice, sweet paprika, hot paprika, and marjoram.
• Simmer 5 minutes, stirring constantly.
• Return veal and any accumulated juices to sauce.
• Simmer 1 minute, turning veal to coat.
• Using slotted spoon, transfer veal to platter.
• Mix sour cream into sauce and heat through (do not boil).
• Season sauce to taste with salt and pepper.
• Pour over veal and serve.

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.

ROASTED VEAL CHOPS WITH SHALLOTS, TOMATOES, AND OLIVE JUS

Steps:

• Mince garlic and mash with salt. In a small bowl stir together garlic paste, herbs, pepper, and 3 tablespoons oil. Pat veal chops dry. Reserve 1 tablespoon herb mixture for sauce and rub remainder evenly onto chops. Veal chops can be prepared up to this point 1 day ahead and chilled, covered. Chill reserved herb mixture, covered.
• Preheat oven to 425°F.
• Quarter shallots and tomatoes lengthwise and in a bowl toss with 1 tablespoon oil, sugar, and salt and pepper to taste. Arrange tomatoes, cut sides up, in one layer in a shallow baking pan with shallots and roast in upper third of oven 20 minutes. Halve and pit olives. While vegetables are roasting, in a 12-inch nonstick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear chops in batches until golden brown, about 3 minutes on each side. Transfer chops as seared to another shallow baking pan (do not wash skillet).
• Reduce temperature to 375°F. Transfer shallots and tomatoes to lower third of oven and put chops in upper third of oven. Roast vegetables until tender and caramelized, about 20 minutes. Roast chops until an instant-read thermometer inserted horizontally into chops registers 160°F. for medium, 20 to 25 minutes.
• While chops and vegetables are roasting, pour wine into skillet with reserved herb mixture and boil, scraping up brown bits, 1 minute. Boil mixture until reduced to about 1/4 cup, about 5 minutes. Add broth and boil mixture until reduced to about 3/4 cup, about 5 minutes.
• When chops are cooked, pour any meat juices from baking pan into wine mixture and bring jus to a boil. Cut butter into pieces and add with olives to jus. Swirl skillet to incorporate butter and boil until jus is slightly thickened. Season jus with salt and pepper. Serve chops over polenta with shallots and tomatoes, drizzled with olive jus.

VEAL CHOPS PAPRIKASH

Steps:

• To make the rub, in a small bowl, mix together the salt, pepper, and the two paprikas. Slash the edges of the chops in 1 or 2 places to prevent curling. Sprinkle the chops all over with the rub. Let stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature if necessary before cooking.
• In a large, heavy frying pan, over medium-high heat, heat the olive oil. Add the chops and brown for about 2 minutes on each side. Reduce the heat to medium and cover the pan. Cook until an instant-read thermometer inserted away from the bone registers 145 degrees F (63 C) and the meat is lightly pink when cut into near the bone, 4-5 minutes longer. Transfer the chops to a serving platter and tent loosely with aluminum foil while you make the sauce.
• Pour off all but 1 Tb of the drippings from the pan. Add the shallots, mushrooms, and 1 tsp sweet paprika. Saute over medium-high heat until the shallots are translucent, 3-4 minutes. Add the wine and deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute longer, stirring often. Remove the pan from heat and stir in the sour cream. Season to taste with salt and pepper.
• Transfer the chops to individual pates, spoon the sauce on top, sprinkle with sweet paprika, and serve.