Paprikash is a dish similar to goulash, but unlike it, paprika taste has priority here. The veal turns out to be very tender, melting right in the mouth. Cooking paprikash with veal is easy.
It is necessary
- - 400 g of veal pulp;
- - 1 red bell pepper;
- - 1 tomato;
- - 1 onion;
- - 3 cloves of garlic;
- - 2 tbsp. spoons of sour cream;
- - 1 tbsp. a spoonful of flour;
- - ground paprika, salt.
Instructions
Step 1
Rinse a piece of veal, pat dry on a paper towel, cut into small pieces. Heat oil in a skillet, put pieces of meat, fry until golden brown.
Step 2
Peel the onion, chop it finely, add to the meat, fry together for another 3-5 minutes. Peel the bell pepper from seeds and white partitions, remove the stalk too, cut into cubes, send to the skillet with meat and onions. Peel the garlic, chop it as you like, peel the tomato (pour boiling water over it beforehand, then the skin will come off easily), cut the pulp into cubes, send with the garlic to the pan. Stir the ingredients in the dish.
Step 3
Pour a glass of water into the pan, you can take vegetable or meat broth if you have or if you have time to cook it. Season with salt, add ground paprika to taste. Close the lid, simmer for 25 minutes over low heat.
Step 4
Mix sour cream with flour, carefully add to the total mass, mix, simmer together for another 10-15 minutes. Decorate the finished paprikash with veal with any fresh herbs. Serve hot, the dish does not need a side dish, due to it, in this case, vegetables stewed with meat appear.
