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.

No additional tips available.

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

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.

Braised Leg Of Veal With Paprikas Sauce

How did you like this recipe?

Frequently Asked Questions