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Braised Leg of Veal With Paprikas Sauce

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“This is a really special entree, perfect for a holiday dinner.Serve the gently flavored sour cream sauce over spaetzle or buttered noodles with poppy seeds.From a 1987 Bon Appetit that featured a menu and recipes for A Fantasy Yuletide in Old Vienna.You may also use a 3 1/2 pound veal leg, boned and tied, instead of the veal shoulder.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Position rack in lower third of oven and preheat to 350 degrees.
  2. Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.
  3. Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.
  4. Add veal and brown on all sides.
  5. Transfer veal to platter.
  6. Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil).
  7. Stir in onion,carrot and 1 1/2 tablespoons paprika into fat.
  8. Reduce heat to low and cook until onion softens, about 8 minutes.
  9. Add flour and stir 2 minutes.
  10. Add wine and Sherry and bring to a boil.
  11. Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.
  12. Return veal to casserole; cover with foil, then with lid.
  13. Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.
  14. Transfer veal to platter; cover and keep warm.
  15. Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.
  16. Return sauce to casserole;off heat, stir in sour cream.
  17. Cut veal into slices and serve with sauce.

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