Veal with Paprika

Paprykarz Cielęcy


  • 3 lbs. veal breast or shoulder
  • 1 tablespoon flour
  • 3 tablespoon butter
  • 1 tablespoon paprika
  • 1 onion, sliced
  • 1 cup hot water
  • 2 cups sour cream
  • Salt and pepper


All veal for stewing should be blanched. That is, it should be placed in hot water, brought to a boil, and rinsed with cold water. Lightly brown onion in butter, add meat and cup of hot water and simmer gently for 2 hours. When meat is tender, add salt and pepper. Mix the flour with sour cream and add to meat. Heat thoroughly and serve generously sprinkled with paprika.