• CourseDinner
  • CuisineHungarian
  • Keyword5 Ingredients or Less, Casual Dinner Party, Comfort food, Cook Top Dinner, Delicious, Do-Ahead, Flavor, Savory, Simple, Slow Cooked/Braised, Spring, Sunday Dinner, Week Night Dinner
Servings Prep Time
4people 15minutes
Cook Time Total Time
60minutes 1 hr 15 min
Servings Prep Time
4people 15minutes
Cook Time Total Time
60minutes 1 hr 15 min
Degree of Difficulty
  • 1-2pounds white vealcut into 1″ cubes
  • 1-2tbspn oil or lard
  • 1/2medium Spanish onionfinely chopped
  • 1whole hot banana pepper or jalapeno pepper
  • 1medium tomatochopped
  • 1tbspn Hungarian paprika
  • 1tsp kosher salt
  • 3tbspn sour cream
  • 1tbspn all-purpose flour
  • 1-2tbspn waterto make a slurry
  1. Gather all ingredients before starting recipe.
  2. Heat oil in medium sauce pan over medium high heat.
  3. Add chopped onions and tomato and sauté until the onions and tomato become soft, 3-4 minutes.
  4. Remove pan from heat and mix in paprika and add the whole pepper.
  5. Return to heat and add veal, stirring to combine with onions, tomato and paprika.
  6. Bring to a fast simmer and cook until the veal looses its pink color. Then turn the heat down to low, cover and cook until veal becomes tender, about 1 – 1 1/2 hours.
  7. When veal is tender, reduce heat to keep warm. Combine 1 tablespoon of flour with a couple tablespoons of water to make a slurry. Add the sour cream and mix to combine well, making sure that the flour has been fully incorporated.
  8. Remove veal from heat, and add the sour cream mixture, stirring to combine.
  9. Return veal to medium low heat and simmer until the sauce thickens. do not allow the mixture to come to a boil as the sour cream will curdle.
  1. This dish can be served with either plain boiled potatoes or pasta.