Paprikash

Category: Meat dishes

Kitchen: Hungarian

Ingredients
veal	1 kg
red bell pepper (large)	2 pcs
onion (medium)	3 pcs
garlic	2 cloves
thyme	2-3 twigs
basil (dry)	0.5 h l
finely ground paprika	1 tsp
tomato paste	1 tsp
salt pepper	taste
cream 33% fat (sour cream)	100 ml
olive oil and butter for frying

Cooking method

1. Bake one of the sweet peppers until they are tan, peel and seeds and grind in a blender until puree. Add the juice from the peppers to the resulting puree.
2. Cut the meat into 4-5 cm portions, roll in flour and fry for a couple of minutes on each side in a mixture of olive and vegetable oils.
3. Cut the onion into half rings, lightly fry (until transparent). Return the meat to the pan, add thyme, garlic cloves, ground paprika, and basil. Pour in 100-150 ml of boiling water and leave to simmer for 15-20 minutes.
4. Cut the remaining pepper into strips, lightly fry, add to the meat and simmer for another 20 minutes.
5. When the meat is almost ready, add sweet pepper puree, tomato paste, salt and pepper and let it boil for about five minutes. Pour in the cream (sour cream) and bring to the desired thickness of the sauce. Sprinkle with fresh herbs before serving.

Note

This dish pleases with its bright summer color and aroma. Hearty, with a pronounced taste of baked sweet pepper, it perfectly cheers you up in today's cold weather. Try it, highly recommend.
Cook with love and bon appetit!