Palette de veau au paprika

Name: Palette de veau au paprika (Veal fricassee with paprika)
Yield: For 6 to 8
Cuisine: French
Ingredients: 2 cups (½ L) chicken or beef broth; 2 cups (½ L) chicken or beef broth; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; 1 pound (450 g) onions, peeled and sliced; ¼ cup (½ dL) bourbon or Cognac; ¼ cup (½ dL) bourbon or Cognac; 1½ cups (3½ dL) dry white wine; 3 tablespoons Hungarian paprika; ¼ cup (½ dL) peanut oil, more if necessary; 1½ teaspoons salt; Freshly ground pepper; 3 pounds (1350 g) veal stew meat, cut into 2-inch (5 cm) pieces; 3 cloves garlic, peeled; ⅓ cup (¾ dL) sour cream; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; 1 tablespoon finely chopped fresh parsley

Veal fricassee with paprika

Preparation info

For
6 to 8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

3 pounds (1350 g) veal stew meat, cut into 2-inch (5 cm) pieces
3 cloves garlic<

Europe
France
Dinner
Mediterranean

Method

Trim the meat of any fat and gristle. Cut the garlic into slivers. Using a small, pointed knife, make an incision in each piece of meat and insert a piece of garlic. Pat the meat dry with paper towels, and turn each piece in the paprika to coat it evenly.

Heat the oil in the casserole over medium-high heat. Sear the pieces of veal in a single layer without crowding; if necessary, do thi