Veal And Pork Burgers With Paprika Sauce Recipes

PAPRIKA VEAL SHANKS

Steps:

• Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.
• Preheat oven to 350°F with rack in middle.
• Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).
• Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
• Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.
• Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.

BEEF 'N' PORK BURGERS

Steps:

• In a small skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a small bowl. Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper. Crumble beef and pork over the mixture and mix well. Shape into eight 3/4-in.-thick patties., Grill, uncovered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with mayonnaise, lettuce and tomato.

VEAL AND PORK BURGERS WITH PAPRIKA SAUCE

Steps:

• Place the veal and pork in a mixing bowl.
• Heat the olive oil in a small saucepan and add 3/4 cup chopped onion and paprika. Cook over medium heat, stirring often, about 3 minutes without browning. Let cool.
• Combine the ground meats, cooked onions, 1 cup of the bread crumbs, 1/2 cup of the chicken broth, the nutmeg, cumin, salt and pepper. Blend well with your hands.
• Divide the mixture into 8 portions of equal weight. Shape each portion into a ball. Flatten each into a patty and coat the patties with the remaining 1/2 cup bread crumbs.
• Heat the corn oil in a nonstick skillet large enough to hold the patties in one layer. Cook the patties until lightly browned on one side, about 3 minutes. Turn and cook about 3 minutes on the second side or until done. Transfer the patties to a warm platter and keep them warm.
• Meanwhile, heat a smaller skillet and add the butter and the remaining 1/4 cup chopped onions. Cook, stirring, over medium heat until wilted. Add the vodka, vinegar, remaining 1/2 cup broth and bring to a boil. Add the sour cream and tomato paste. Cook about 2 minutes. Add the dill and lemon juice, blend well with a wire whisk and pour over the patties. Serve immediately.

VEAL (OR PORK) CUTLETS WITH PAPRIKA

Steps:

• Make sauce: saute onion in butter until tender.
• Add red peppers, tomatoes and paprika and saute for about 3 minutes.
• Add beef broth and simmer for 30 minutes.
• Mix flour with a little water to make a thin paste.
• Pour into sauce and stir.
• Cook about 3 minutes.
• Add cream and stir (do not boil).
• Meanwhile salt the cutlets and brown on both sides in butter or oil.
• Add a little water and braise, turning once or twice, about 5- 10 minutes until tender.
• Remove from heat.
• When sauce is finished, add the cutlets and heat for a few minutes.
• Don't let it boil.
• Serve with boiled or mashed potatoes and a steamed vegetable.

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 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.

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.

PORK PAPRIKASH

Steps:

• Bring a large pot of salted water to a boil.
• In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
• Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
• Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
• Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.