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Veal 'Porkolt'

Method

  • Heat 2 tbsp lard in a heavy-bottomed pan and brown the seasoned veal all over. Remove.
  • Melt a little more lard in the pan, if needed, and gently sauté the onions, garlic and capsicum until tender, regularly stirring.
  • Add the paprika, tomato paste and caraway seeds. Mix well to toast.
  • Then add 1 heaped cup stock with a little ground pepper and a decent amount of salt. Return the veal with any juices and toss well. Turn the heat right down and gently simmer for 30-45 mins until the meat is very tender, adding more stock if needed and stirring now and again.
  • Combine the sour cream and flour.
  • When the veal is ready, remove from the heat, add the sour cream mixture and mix in well.
  • Serve on a bed of buttered noodles or pasta (eg. fettuccini) in individual bowls with a sprinkling of parsley on top.

Ingredients

  • 2-3 tbsp lard (or olive oil)
  • 1 kg cubed veal, shoulder preferred
  • sea salt & freshly ground pepper
  • 2 large onions, sliced
  • 2 large garlic cloves, crushed
  • 2 green capsicums, cored, seeded & finely sliced
  • 1 heaped tbsp paprika
  • ½ tbsp tomato paste
  • 1 tspn caraway seeds
  • 2-3 cups chicken stock
  • ¼ cup sour cream
  • 1 heaped tspn plain flour
  • 2 tbsp chopped fresh parsley

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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