ISO: ISO: Paprika schnitzle recipe for my son's birthday dinner. TIA nt
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Recipe: Paprika Veal Cutlets: Paprika Cream Schnitzel
aprika Veal Steak: Schnitzel A La Budapest
SCHNITZEL A LA BUDAPEST:
6 veal slices, pounded thin
Salt, pepper, paprika, cayenne pepper, flour
Butter
1 tablespoon finely minced onion
1/2 pound mushrooms, minced or sliced
1 tablespoon catsup
1 cup chicken broth
1/4 cup sherry
Finely minced parsley for garnish
Season the schnitzels with salt, pepper, paprika, and cayenne pepper, and dredge lightly with flour. Brown them gently in butter over moderate heat, until golden on each side. Add the rest of the ingredients, except the parsley, and cover. Simmer for 15 minutes, or until the veal is tender. Remove the schnitzels and keep warm.
To make a gravy, thicken the pan liquid with about 1 tablespoon flour. Boil, stirring constantly, until slightly reduced, and pour over the meat. Sprinkle with parsley and paprika before serving. Serves 6.
Cooking with Love and Paprika
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PAPRIKA VEAL CUTLETS:
2 onions, minced
2 tablespoons butter or fat
1/2 cup soup stock
1/2 teaspoon paprika
6 veal cutlets
3 tablespoons fat
1 tablespoon flour
1/2 cup commercial sour cream
1/2 teaspoon salt
Saute onions in butter or fat until light golden. Add soup stock and paprika and simmer gently for 10 minutes. Flatten veal cutlets with a mallet; brown lightly on both sides in hot fat. Arrange browned cutlets in a shallow skillet; add the onion mixture and cook gently for 45 minutes or until the veal cutlets are tender. Blend flour with sour cream; add salt and stir into the veal gravy. Turn heat low and cook for 5 minutes. Serves 6.
Jolie Gabor’s Family Cookbook
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PAPRIKA CREAM SCHNITZEL
3 tablespoons shortening
2 pounds sliced sirloin of beef or veal
2 tablespoons minced onion
6 slices bacon, diced
Salt, pepper, paprika to taste
1/2 cup tomato sauce
1 cup sour cream
Parsley or green pepper rings for garnish
Heat the shortening and sauté the meat until well browned and tender. Transfer to a hot platter and keep warm.
Add the onion and diced bacon to the skillet and simmer for 5 minutes. Add the seasonings, tomato sauce, and sour cream and continue to simmer very gently for 15 minutes. Serve the gravy over the meat and garnish with minced parsley or green pepper rings. Serves 4-6.
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PAPRIKA VEAL STEAK:
2 to 3 pounds veal steak, or sirloin, shoulder, or ribs
1/2 cup flour
1/2 cup butter
1 onion, minced
1 clove garlic, minced
1/2 green pepper, minced
1 tomato, peeled and chopped
1 cup water
Salt, pepper, paprika
Green pepper rings for garnish
Wash the meat in ice water, dry, and cut into slices. Coat the slices lightly with flour and sauté for 5 minutes in butter. Add the onion, garlic, green pepper, and tomato and sauté lightly. Then add the water and salt, pepper, and paprika to taste. Cover and cook over low heat for 30 to 40 minutes, or until the meat is tender. Taste and correct the seasonings, adding more water if necessary to make more gravy. Transfer the meat to a hot platter, strain the gravy over it, and serve garnished with green pepper rings. Serves 6 to 8.
Cooking with Love and Paprika
aprika Veal Steak: Schnitzel A La BudapestSCHNITZEL A LA BUDAPEST:
6 veal slices, pounded thin
Salt, pepper, paprika, cayenne pepper, flour
Butter
1 tablespoon finely minced onion
1/2 pound mushrooms, minced or sliced
1 tablespoon catsup
1 cup chicken broth
1/4 cup sherry
Finely minced parsley for garnish
Season the schnitzels with salt, pepper, paprika, and cayenne pepper, and dredge lightly with flour. Brown them gently in butter over moderate heat, until golden on each side. Add the rest of the ingredients, except the parsley, and cover. Simmer for 15 minutes, or until the veal is tender. Remove the schnitzels and keep warm.
To make a gravy, thicken the pan liquid with about 1 tablespoon flour. Boil, stirring constantly, until slightly reduced, and pour over the meat. Sprinkle with parsley and paprika before serving. Serves 6.
Cooking with Love and Paprika
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PAPRIKA VEAL CUTLETS:
2 onions, minced
2 tablespoons butter or fat
1/2 cup soup stock
1/2 teaspoon paprika
6 veal cutlets
3 tablespoons fat
1 tablespoon flour
1/2 cup commercial sour cream
1/2 teaspoon salt
Saute onions in butter or fat until light golden. Add soup stock and paprika and simmer gently for 10 minutes. Flatten veal cutlets with a mallet; brown lightly on both sides in hot fat. Arrange browned cutlets in a shallow skillet; add the onion mixture and cook gently for 45 minutes or until the veal cutlets are tender. Blend flour with sour cream; add salt and stir into the veal gravy. Turn heat low and cook for 5 minutes. Serves 6.
Jolie Gabor’s Family Cookbook
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PAPRIKA CREAM SCHNITZEL
3 tablespoons shortening
2 pounds sliced sirloin of beef or veal
2 tablespoons minced onion
6 slices bacon, diced
Salt, pepper, paprika to taste
1/2 cup tomato sauce
1 cup sour cream
Parsley or green pepper rings for garnish
Heat the shortening and sauté the meat until well browned and tender. Transfer to a hot platter and keep warm.
Add the onion and diced bacon to the skillet and simmer for 5 minutes. Add the seasonings, tomato sauce, and sour cream and continue to simmer very gently for 15 minutes. Serve the gravy over the meat and garnish with minced parsley or green pepper rings. Serves 4-6.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PAPRIKA VEAL STEAK:
2 to 3 pounds veal steak, or sirloin, shoulder, or ribs
1/2 cup flour
1/2 cup butter
1 onion, minced
1 clove garlic, minced
1/2 green pepper, minced
1 tomato, peeled and chopped
1 cup water
Salt, pepper, paprika
Green pepper rings for garnish
Wash the meat in ice water, dry, and cut into slices. Coat the slices lightly with flour and sauté for 5 minutes in butter. Add the onion, garlic, green pepper, and tomato and sauté lightly. Then add the water and salt, pepper, and paprika to taste. Cover and cook over low heat for 30 to 40 minutes, or until the meat is tender. Taste and correct the seasonings, adding more water if necessary to make more gravy. Transfer the meat to a hot platter, strain the gravy over it, and serve garnished with green pepper rings. Serves 6 to 8.
Cooking with Love and Paprika