Veal or Lamb Paprikash

Name: Veal or Lamb Paprikash
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Eastern European, European
Ingredients: 355 milliliters chicken stock (if using veal) or beef stock (if using lamb); 6 Tbsps butter, cut into pieces; 118 milliliters drained caperberries, for garnish, optional; 237 milliliters creme fraiche, plus 3 Tbsp for garnish; 355 milliliters dry white wine (if using veal) or dry red wine (if using lamb); 4 servings EVOO, for drizzling; 4 servings All-purpose flour, for dredging; 2 larges fresh bay leaves; 2 large cloves garlic, crushed; 1 green bell pepper, seeded and coarsely chopped; 2 teaspoons ground cumin; 1 large heirloom or organic tomato, chopped; 1 kilograms veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 pounds lamb shoulder or boned leg meat, cut into bite-size cubes; 3 onions, chopped; 1 red bell pepper, seeded and coarsely chopped; 4 servings Salt and freshly ground pepper; 3 Tbsps good-quality sweet paprika

Veal or Lamb Paprikash might be just the main course you are searching for. This recipe serves 4. One serving contains 901 calories, 67g of protein, and 51g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, evoo, bay leaves, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes around 3 hours and 30 minutes. This recipe is typical of Eastern European cuisine.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Meat

Equipment you will use

Paper Towels

Heat a drizzle of EVOO in a large Dutch oven over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Add the meat in batches and cook until deep brown all over.

Ingredients you will need

Meat

Transfer to a plate.

Add another drizzle of EVOO to the pot and reduce the heat to medium.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Pot

Add the butter and let it melt into the oil.

Ingredients you will need

Butter

Cooking Oil

Add the onions and cook until very tender, 15 to 20 minutes.

Ingredients you will need

Onion

Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes.

Ingredients you will need

Bell Pepper

Bay Leaves

Tomato

Paprika

Garlic

Cumin

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.

Ingredients you will need

Stock

Meat

Wine

Equipment you will use

Oven

Pot

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.

Ingredients you will need

Creme Fraiche

Paprika

Stew

Meat

Equipment you will use

Immersion Blender

Aluminum Foil

Oven

Pot

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.)

Ingredients you will need

Creme Fraiche

Caper Berries