Hungarian Veal

Ingredients

• Melt a piece of butter the size of an egg
• Add 1 T. paprika
• Chop a medium sized onion fine
• Take a 1 1/2 lb. veal steak
• Add salt to taste
• Then add 1 pint of sour cream
• If sweet cream is used add 1 tbsp. vinegar
• and 1 tbsp. flour

Method

1. 1

   Melt butter and add paprika.

2. 2

   Fry onion slowly in butter.

3. 3

   Cut veal into one-half inch cubes and add to butter.

4. 4

   Cover with water and simmer for two hours or until meat is tender.

5. 5

   Boil down until water is almost gone, then add sour cream and finish seasoning to taste.

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 20. The excerpt below is the record exactly as published.

HUNGARIAN VEAL Melt a piece of butter the size of an egg. Add 1 T. paprika. Chop a medium sized onion fine, and fry slowly in butter. Take a iy2 lb. veal steak and cut into one-half inch cubes. Add to the butter and stir well. Cover with water and simmer for two hours or until the meat is real tender. Add salt to taste and boil down until water is almost gone. Then add 1 pint of sour cream and finish seasoning to taste. If sweet cream is used add 1 tbsp. vinegar and 1 tbsp. flour

Cook this with the app: pantry check, scaling, and the assistant.