Veal Paprikash

Paprikash is one of those Hungarian classics that rewards patience. Cubed veal shoulder gets browned in butter, then braises with white wine, tomatoes, and a generous hit of paprika until the meat practically falls apart.

The key move is browning the veal in small batches. Crowding the pot steams the meat instead of searing it, and you lose that deep golden crust that builds the sauce’s flavor base. Once the onions and garlic go golden in the same pot, all those browned bits dissolve into the braising liquid.

The sour cream goes in at the very end, off the heat. Stir it into the hot sauce and it melts into a silky, tangy finish that ties everything together. Serve this over egg noodles or spaetzle to catch every drop.

Chef Tips

• Use Hungarian sweet paprika for the most authentic flavor. Smoked paprika works but changes the character of the dish entirely.
• Brown the veal in batches so each piece gets proper contact with the pan. Rushing this step costs you flavor.
• Don’t boil the sauce after adding sour cream or it will curdle. Stir it in gently off the heat.
• This dish reheats beautifully the next day. The flavors deepen overnight.

Variations

• Substitute chicken thighs for veal if you prefer a more budget-friendly version.
• Add sliced bell peppers with the onions for a Lecso-style twist.
• Stir in a tablespoon of caraway seeds with the paprika for a more traditional Eastern European flavor profile.