Veal Chops Paprikash Recipes

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 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 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.

GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL

Steps:

• Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
• Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.

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.