One-Pot Hungarian Veal Paprikash Is Your New Cozy-Night Obsession

If you want a little Hungarian comfort without booking a flight, make this veal paprikash. It is silky, fragrant, and boldly paprika-forward. The sauce lands right between creamy and tomatoey, the meat stays tender, and the whole thing is simple enough for a weeknight but special enough for the table when people you like are coming over.

What makes this worth your time

Veal keeps the texture especially delicate and light, while sweet paprika layers in that gently warm, slightly sweet spice that makes paprikash, well, paprikash. The method is straightforward, the payoff is big, and it fits perfectly for a family lunch or dinner.

You will need

• Veal (tenderloin or shoulder) — 600 g
• Yellow onions — 2 medium (about 150 g total)
• Red bell peppers — 2 (about 250 g total)
• Sweet paprika, ground — 2 tbsp
• Garlic — 3 cloves
• Fresh tomatoes — 3 (about 300 g) or tomatoes in their own juice — 400 g
• Sour cream 15% — 150 g
• Beef or chicken stock — 200 ml
• Vegetable oil — 2 tbsp
• Salt — to taste
• Ground black pepper — a pinch
• Fresh parsley — a few sprigs for serving

How to make it

1. Prep everything first. Cut the veal into small cubes, about 2 x 2 cm, so it cooks evenly and soaks up the sauce. Slice the onions into half-moons. Core the peppers and cut them into wide strips. Finely chop the garlic.

2. Build the base. Heat the oil in a deep skillet or a small Dutch oven. Soften the onions until translucent. Add the veal and brown over medium heat for 5–7 minutes until the pieces take on color. Stir in the bell pepper and cook 3–4 minutes to relax it a bit.

3. Lay down the flavor. Sprinkle in the sweet paprika and stir so it coats everything evenly. Add the garlic, salt, and black pepper. If you are using fresh tomatoes, blanch them briefly, slip off the skins, and dice. Add the tomatoes (fresh or canned) to the pan, then pour in the stock. Bring it up to a gentle boil, drop the heat to low, cover, and simmer 30–35 minutes, until the veal is tender.

4. Finish creamy. Stir in the sour cream and keep it on low heat for 5–7 minutes, below a simmer, so the sauce stays smooth and velvety. Taste and adjust the salt at the end.

Serve it right

Spoon the paprikash into warm bowls, shower with chopped parsley, and bring it to the table piping hot. It plays especially well with galushki (little dumplings), plush mashed potatoes, or plain boiled rice to catch all that sauce.