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Veal paprikash served with nokedli and garnished with sour cream

Veal Paprikash with Nokedli Dumplings

Veal Paprikash with Nokedli is one of the best-known classics of Hungarian cuisine. It is a favorite dish for generations, that makes a perfect harmony between the juicy meat and the soft nokedli dumplings. This dish can stand on festive tables, as well as on an ordinary lunch or dinner.

Prep Time 30 min
Preparation 1 hr 30 min
Total 2 hr
650 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 600 g Veal (shoulder or leg)
⭕ 2 Onions
⭕ 2 cloves Garlic
⭕ 1.5 tbsp Hungarian Sweet Paprika
⭕ 1 Tomato
⭕ 1 Bell Pepper
⭕ 150 ml Sour Cream
⭕ 30 ml Oil (or lard)
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 200 g Flour
⭕ 2 Eggs
⭕ 100 ml Water

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    Preparation Steps

    1

    Trim the veal and cut it into medium-sized cubes. Finely chop the onions and crush the garlic.

    2

    Heat the oil in a large pot or Dutch oven over medium heat. Sauté the onions until translucent. Add the garlic and cook briefly until fragrant.

    3

    Remove the pot from the heat and stir in the sweet paprika. Mix well to combine, then add the veal. Sear the veal until lightly browned on all sides.

    4

    Add the diced tomato and bell pepper, then season with salt and pepper. Pour in a little water, just enough to cover the bottom of the pot. Cover and simmer over low heat for about 1.5 hours, or until the veal is very tender.

    5

    Meanwhile, prepare the nokedli: In a bowl, combine the flour, eggs, water, and a pinch of salt. Mix well to form a smooth batter. Drop spoonfuls of the batter into boiling salted water. Cook the nokedli until they float to the surface. Drain and rinse with cold water.

    6

    To thicken the sauce, whisk the sour cream with a little of the cooking liquid from the veal paprikash, then stir it back into the pot. Cook for another 5 minutes.

    7

    Serve the veal paprikash hot, with fresh nokedli dumplings and a dollop of sour cream.