Paprika-Laced Veal Stew with Egg Dumplings
Ingredients
For the Veal Stew:
– 2 lbs veal, cut into bite-sized pieces
– 2 tablespoons olive oil
– 2 large onions, finely chopped
– 3 garlic cloves, minced
– 2 tablespoons sweet paprika
– 1 teaspoon smoked paprika
– 1 teaspoon ground caraway seeds
– 1 teaspoon marjoram
– 1 bay leaf
– 2 tablespoons tomato paste
– 4 cups beef or veal broth
– 1 cup sour cream
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
For the Egg Dumplings (Nokedli):
– 2 cups all-purpose flour
– 2 large eggs
– 1/2 cup water (adjust as needed)
– 1/2 teaspoon salt
– 1 tablespoon butter (for serving)
– Fresh parsley, chopped (for garnish)
Instructions
For the Veal Stew:
1. Brown the Veal: In a large pot, heat the olive oil over medium-high heat. Add the veal pieces and brown on all sides. Remove the veal and set aside.
2. Cook the Onions and Garlic: In the same pot, add the chopped onions and cook until they are soft and golden brown, about 8-10 minutes. Add the minced garlic and cook for another minute.
3. Add Spices and Tomato Paste:Stir in the sweet paprika, smoked paprika, ground caraway seeds, marjoram, and bay leaf. Cook for another minute to release the flavors. Add the tomato paste and mix well.
4. Simmer the Stew: Return the browned veal to the pot. Pour in the beef or veal broth, bringing the mixture to a simmer. Cover and cook on low heat for 1.5 to 2 hours, or until the veal is tender.
5. Finish with Sour Cream: Once the veal is tender, stir in the sour cream. Season with salt and pepper to taste. Let it simmer for another 5 minutes. Remove the bay leaf before serving.
For the Egg Dumplings (Nokedli):
1. Prepare the Dough: In a large bowl, combine the flour and salt. Add the eggs and mix, then gradually add water, mixing until a thick, sticky dough forms.
2. Cook the Dumplings: Bring a large pot of salted water to a boil. Using a nokedli maker or a large-holed grater, press the dough through the holes into the boiling water. Cook until the dumplings float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain.
3. Serve the Dumplings: Toss the cooked dumplings with butter and garnish with fresh parsley.
Serving:
1. Serve the paprika-laced veal stew hot, garnished with fresh parsley.
2. Accompany the stew with the egg dumplings on the side.
3. Enjoy your hearty, flavorful meal!