Veal Paprika

This is a microwave take on Hungarian paprika veal, and it works surprisingly well. Boneless veal, sliced mushrooms, onion, and caraway seeds braise in chicken broth at medium power until the meat is tender, then a flour slurry thickens the sauce and sour cream finishes it into a rich, creamy gravy.

The two-stage microwave power is what makes this come together properly. High power for the first 7 minutes jump-starts the cooking. Then dropping to 50% for the longer stretch lets the veal simmer gently instead of toughening up from aggressive heat. It mimics the low-and-slow stovetop braise the traditional version relies on.

Caraway seeds are a small addition but they are doing important work. That slight anise-like warmth is a signature of Central European cooking and ties the paprika and sour cream together in a way that feels authentically Hungarian.

Pro Tips

• Stir midway through the medium-power stage. Microwaves cook unevenly, and stirring redistributes the heat so the veal cooks through uniformly.
• Blend the flour into the reserved broth until completely smooth before adding. Lumps in a microwave sauce are harder to fix than on the stovetop.
• Add the sour cream off the heat after the sauce thickens. Microwaving sour cream directly can cause it to curdle and separate.
• Use Hungarian paprika if you can find it. Standard paprika is milder and will not give you the same depth of flavor.

Variations

• Swap the veal for boneless chicken thighs for a more budget-friendly version.
• Add a diced red bell pepper with the mushrooms for extra sweetness and color.
• Serve over spaetzle instead of egg noodles for a more traditional Central European pairing.