Hungarian Veal And Peppers
A hearty Hungarian-inspired dish featuring tender veal, vibrant peppers, and mushrooms in a flavorful paprika sauce, perfect for cozy family dinners or entertaining guests.
Ingredients
- vegetable cooking spray
- 2 medium green peppers, cut into 1-inch pieces ⓘ
- 1 cup thinly sliced onions ⓘ
- 1.5 pounds lean veal cutlets, cut into bite-sized pieces
- 3 tablespoons all-purpose flour
- 1.5 cups sliced fresh mushrooms ⓘ
- 1 cup low sodium chicken broth ⓘ
- 1/4 cup tomato juice ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 2 teaspoons paprika ⓘ
- 1/8 teaspoon pepper ⓘ
- wide noodles ⓘ
Instructions
- Spray a Dutch oven with vegetable cooking spray.
- Saute the onions and green peppers over medium-high heat for 5 minutes; set aside.
- Dredge the veal cutlets in flour and sauté for 5 minutes until browned.
- Add the sautéed peppers and onions, sliced mushrooms, chicken broth, tomato juice, Worcestershire sauce, paprika, and pepper to the veal; stir well.
- Bring the mixture to a boil, then cover, reduce heat, and simmer for 1 hour, or until the veal is tender, stirring occasionally.
- Uncover and cook for an additional 10 minutes.
- Serve the Hungarian veal and peppers over cooked wide noodles.
Tips & Substitutions
For better flavor, consider marinating the veal in a mixture of Worcestershire sauce and garlic for a few hours before cooking. If you don't have veal, chicken or pork can be good substitutes. You can also add other vegetables like zucchini or carrots for extra nutrition. If you're short on time, pre-sliced mushrooms can save prep time, and using a non-stick Dutch oven may help reduce the amount of oil needed.
Serving Suggestions
Serve the Hungarian veal and peppers over cooked wide noodles for a hearty meal. A side of crusty bread can also complement the dish nicely and help soak up the flavorful sauce. For a complete dinner, consider pairing it with a light salad or steamed vegetables. It pairs beautifully with White Wine Chicken for a delightful dinner spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of chicken broth if needed to prevent drying out. Alternatively, you can microwave in short bursts, stirring in between, until heated through. This dish also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Hungarian Veal And Peppers contains roughly 131 calories, with 7g protein, 27g carbohydrates, and 1g fat. It is an excellent source of vitamin C (213% of the Daily Value) and vitamin D (118% of the Daily Value), and a good source of iron and potassium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen veal for this recipe?
Yes, you can use frozen veal, but be sure to thaw it completely in the refrigerator before cooking. This will ensure even cooking and better texture. If you're short on time, consider using chicken recipes as an alternative protein option.
What can I use instead of chicken broth?
If you don't have chicken broth, vegetable broth or beef broth can be used as substitutes. Just keep in mind that the flavor may vary slightly. For a lighter option, you can also use water combined with a bit of seasoning or Chicken Base (Microwave) for added depth.
Can I make this dish ahead of time?
Absolutely! This dish can be made ahead of time and actually tastes even better the next day as the flavors meld. Just prepare the dish, let it cool, and store it in the fridge. Reheat thoroughly before serving, adding a bit of broth if necessary to maintain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).