Rose Veal Paprikash Recipe
Sweet and smoked paprikas bring depth and balance to this Kentucky take on a classic Hungarian veal paprikash.
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Cooking tools:
- Airtight container
- Refrigerator
- Paper towel
- Pot
- Stove
- Plate
- Wooden spoon
- Slotted spoon
- Chef's knife
- Cutting board
- Peeler
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Ladle
- Serving bowl
- Fork
Ingredients
- 4 lb. rose veal stew meat, cut into 2-in. pieces
- 2½ cups dry white wine
- 3 bay leaves
- Handful of fresh mint, oregano, fennel fronds, and thyme
- 1 tsp. whole black peppercorns
- Kosher salt
- 1 Tbsp. curry powder
- 3 Tbsp. olive oil
- 3 medium carrots, peeled and thinly sliced
- 1 celery stalk, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 Tbsp. sweet paprika
- 1 tsp. smoked paprika
- 1 cup fresh tomato juice or tomato purée
- 1 cup chicken stock
- 1 cup thinly sliced roasted red peppers
- 2 tsp. cornstarch dissolved in 2 Tbsp. water
- ½ cup sour cream
- Cayenne pepper (optional)
- Cooked grits, egg noodles, or rice pilaf, for serving
- Finely chopped parsley, for garnish
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