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.”
1hr 30mins

Ingredients Nutrition


  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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