Veal Paprika

Veal paprika is a dish of Hungarian origin and at that time it was cooked in a kettle and in Hungary veal paprika was one of the famous Hungarian stews.It belongs to Hungarian cuisine.Paprika did not appear till the 18th century and it was in the 18th century that the people started to season their foods with paprika.

If you are searching for a veal dish which is easy to make and have the delicious taste that appeals to the taste buds then veal paprika is the best dish.You can also make this dish to serve to your guests as it is tasty and well presentable.

If we talk about its effects on health then this dish has a very good effect on a persons health as it contains vitamin C which is a primary antioxidant which help protect cells from damaging free radicals.It also reduces the risk of cardiovascular and low blood pressure.It also reduces the blood glucose level in your body and reduces your weight. It helps to protect your skin from wrinkling and protects your skin from drying.It helps in getting your digestive system moving and protects you from constipation.

veal paprika
veal paprika


Scale pt=16 ounce   qt=32 ounce   lb=pound or 16 ounce    oz=ounce 

ea=each serving    tsp=teaspoon     tbsp=table spoon

Yield: 50 portions    Each portion : about 4 oz, veal

Step One To Prepare Veal Paprika


Veal  18 lb


  1. Cut meat into 1½-inch-by 1-inch-pieces

Step Two To Prepare Veal Paprika


Butter  1 lb

Onions sliced  6 lb

Garlic cloves minced  3

Paprika  6 tbsp

Dry wine or white wine vinegar(its non alcoholic)  8 oz

White stock (recipe given below)  8 oz


2. Melt butter in sauce kettle.Add onions and cook slowly until tender.Add garlic cook lightly.Add paprika.Add 8 oz dry wine or white wine vinegar and 8 oz of white stock.Add meat and cook until meat is slightly brown.

Step Three To Prepare Veal Paprika


Sauerkraut (canned, drain and wash sauerkraut) with juice  10 lb


4. Brown 3 oz butter in a frying pan, then pour over cutlets.

5. Serve sauteed potatoes as a side dish.

White Stock

Step One To Prepare White Stock


Yield about 4½ gallons

Bones veal,beef or chicken  25 lb

Water to cover  about 6 gallons


  1. It is like preparation of stock.Cut bones with meat saw.
  2.  Wash and rinse all bones in cold water.
  3. Place bones in stock pot and cover with cold water.
  4. Place on range and bring to boil.Drain all liquid.Cover bones with cold water again.
  5. Bring to a boil.Reduce heat and simmer for 3 hours.

Step Two To Prepare White Stock



Onions chopped  2 lb

Celery chopped  1 lb

Carrots  1 lb

Bay leaves  3

Thyme  1 tsp

Peppercorns ,crushed  1 tsp

Cloves whole  1 tsp

Parsley stems  from 1/2 bunch.


6. Add mirepoix,spices,herbs and parsley stems.

7.Simmer for an additional 3 hours.

8. Strain through china cap and cheesecloth.

9. Vent and cool. Refrigerate and use as required.

Veal Paprika
Article Name
Veal Paprika
This article will guide you on the topic of how to make the best and healthy veal paprika dish by yourself by following this best recipe.
Publisher Name
Cooking Plus Homedecor
Publisher Logo

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.