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Veal Paprika (Mom's Version)and Rice Recipe

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This recipe for Veal Paprika (Mom's Version)and Rice, by , is from Andrea's Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Andrea Benko


Veal Paprika

2 lb. Veal, cubed
1 Medium onion, chopped
1 clove Garlic, minced
1 scoop Flour
1T Paprika
1t Black Pepper

3-4 bouillon cubes, chicken
1 qt. Water

1/2 Stick of butter and a little oil

In a large frying pan cook onions and garlic in melted butter and oil until golden.

In a plastic or paper bag place a scoop of flour, paprika and pepper. Take veal cubes and shake meat to coat with flour mixture.

Add the coated veal cubes to onions and cooked till meat is golden brown. Add bouillon water and cook until meat is tender stirring occasionally. About 1 hr.

Serve with fried rice.

Fried Rice

1c Long grain white rice
1/2 stick Butter
1 Medium onion, diced
2 cloves Garlic, crushed
Salt and Pepper to taste

2 Bullion cubes, chicken
3 cups of water

In a large measuring cup, microwave 3 cups of water and the cubes. Dissolve cubes

In a large skillet over medium high heat melt butter and saute onion till lightly brown, add garlic and cook till fragrant. Add rice and cook till toasted. Add about half the water. Reduce heat to medium, stir rice. Let rice absorb water. Then add the rest. Cook until rice is tender, about 20 minutes.

Personal Notes:
Personal Notes:
Mom made her chicken paprika almost the same way. She would use a Dutch oven instead of the frying pan and at the end she'd temper about a 1/2c of sour cream with the broth/gravy from cooking and mix it in to create a creamy gravy. Chicken paprika was served with nokedli, Hungarian drop noodles.

The fried rice is my base when I make chicken and rice. Season and brown lightly the boneless skinless chicken parts of your choosing then add back into dish when you add the second batch of water to cook through.

If I add a smoked pork element, like sausage or ham plus maybe some shrimp or krab with a "K", mussels, peppers and saffron in the boullion water it makes a pretty good paella.




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