Braised Leg Of Veal With Paprikas Sauce Recipe

Name: Braised Leg Of Veal With Paprikas Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 lb) veal shoulder, boned and tied (have the butcher do this for you, 3 1/2 lbs.); 2 teaspoons paprika (preferably Hungarian); salt & freshly ground black pepper; 4 -6 tablespoons vegetable oil; 1 large onion, chopped; 1 carrot, peeled and chopped; 1 1/2 tablespoons paprika (preferably Hungarian); 2 tablespoons flour; 1/2 cup dry white wine; 1/2 cup dry sherry; 1 cup chicken stock; 12 whole black peppercorns; 8 fresh parsley sprigs; 1 bay leaf; 1 teaspoon dried thyme, crumbled; 1/2 cup sour cream

Servings: persons

1 (3 1/2 lb) veal shoulder, boned and tied (have the butcher do this for you, 3 1/2 lbs.)
2 teaspoons paprika (preferably Hungarian)
salt & freshly ground black pepper
4 -6 tablespoons vegetable oil
1 large onion, chopped
1 carrot, peeled and chopped
1 1/2 tablespoons paprika (preferably Hungarian)
2 tablespoons flour
1/2 cup dry white wine
1/2 cup dry sherry
1 cup chicken stock
12 whole black peppercorns
8 fresh parsley sprigs
1 bay leaf
1 teaspoon dried thyme, crumbled
1/2 cup sour cream

1
Position rack in lower third of oven and preheat to 350 degrees.
2
Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.
3
Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.
4
Add veal and brown on all sides.
5
Transfer veal to platter.
6
Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil).
7
Stir in onion,carrot and 1 1/2 tablespoons paprika into fat.
8
Reduce heat to low and cook until onion softens, about 8 minutes.
9
Add flour and stir 2 minutes.
10
Add wine and Sherry and bring to a boil.
11
Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.
12
Return veal to casserole; cover with foil, then with lid.
13
Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.
14
Transfer veal to platter; cover and keep warm.
15
Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.
16
Return sauce to casserole;off heat, stir in sour cream.
17
Cut veal into slices and serve with sauce.

1278

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (3 1/2 lb) veal shoulder, boned and tied (have the butcher do this for you, 3 1/2 lbs.), 2 teaspoons paprika (preferably Hungarian), salt & freshly ground black pepper, 4 -6 tablespoons vegetable oil, and more.

Yes, Braised Leg Of Veal With Paprikas Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Leg Of Veal With Paprikas Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions