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Smokey paprika veal with caraway angel curl pasta


  • Heat the oil in a large heavy-bottomed pot and gently saute the onion, carrots and garlic until tender. Add the veal and toss until sealed. Then add the paprika with 1 tbsp caraway seeds. Mix well and cook for another minute or two.
  • Add the tomatoes, stock and salt to the pot. Mix well and bring to the boil. Then turn the heat right down, cover and gently simmer for about 1¼-1½ hours until the meat is tender.
  • When the meat is almost ready, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well and toss with the butter and a pinch of caraway seeds.
  • To serve, mound the pasta in individual flat soup bowls, top with the veal mixture and garnish with a basil sprig.


  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 garlic cloves, crushed
  • 1 kg veal shoulder, well trimmed & cubed
  • 2 tbsp smoked paprika
  • 1½ tbsp caraway seeds
  • 2 cans diced tomatoes
  • 1 cup chicken stock
  • freshly ground salt
  • 400 gm angel curl pasta (or any other kind of pasta)
  • a dollop of butter
  • fresh basil sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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