Veal Paprikash

A Hungarian veal stew seasoned with paprika, often served with dumplings but can also be ladled over noodles, potatoes, or rice.

  • 1-1/2 lb veal, cubed
  • 1 large onion, finely chopped
  • 2 T paprika
  • 1 T salt
  • 1 large green pepper, cubed
  • 1 large tomato, chopped

For dumplings:

  • 1-1/2 cups flour
  • 1 egg
  • 1/4 tsp salt

Fry onion until golden. Add paprika, stir to release aroma and then add a little water. Cook until the water has boiled off, add the meat and salt, cover, and cook over a low flame, stirring often. As the liquid boils off, continue to add a little water at a time, allowing the meat to brown and a thick gravy to form.

When the meat is almost tender, add the tomato and the green pepper. Continue simmering until the meat is tender.

For the dumplings, mix the flour with salt and egg and add just enough water to form a stiff dough. Pinch out small pieces of dough and leave in a floured bowl. Bring a large pot of salted water to the boil and throw in the dumplings. Cook for about 10 minutes. Drain and serve hot with the veal.

Serves 4 to 6