Veal Stew with Smoked Sausage and Paprika
60% автентично · Eastern European Fusion
A creative twist on the hunter's stew, incorporating smoked sausage for an extra layer of flavor and paprika for a distinct Eastern European character.
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Съставки
- Veal stew meat700g
- Smoked sausage (e.g., Kielbasa)200g
- Yellow onions2
- Garlic cloves3
- Red bell pepper1
- Green bell pepper1
- Sweet paprika2 tbsp
- Smoked paprika1 tsp
- Tomato paste1 tbsp
- Beef broth600ml
- Caraway seeds1 tsp
- All-purpose flour2 tbsp
- Lard or vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Sour cream for garnish4 tbsp
- Fresh chives for garnisha small bunch
Стъпки
- 1
Cut veal into 3 cm cubes. Season with salt and pepper.
- 2
Slice smoked sausage into rounds. Chop onions, mince garlic, and dice bell peppers.
- 3
Heat lard or oil in a Dutch oven over medium-high heat. Brown veal cubes in batches. Remove and set aside.
- 4
Add onions to the pot and sauté until softened, about 5 minutes.
- 5
Add garlic and bell peppers, cook for another 5 minutes.
- 6
Stir in sweet paprika, smoked paprika, caraway seeds, and tomato paste. Cook for 1 minute until fragrant.
- 7
Sprinkle flour over the mixture and stir well, cooking for 1 minute.
- 8
Gradually whisk in beef broth, scraping the bottom of the pot. Bring to a simmer.
- 9
Return veal to the pot. Add the sliced smoked sausage.
- 10
Cover, reduce heat to low, and simmer for 2 to 2.5 hours, or until veal is tender. Stir occasionally.
- 11
Adjust seasoning with salt and pepper.
- 12
Serve hot in bowls, topped with a dollop of sour cream and chopped chives.
