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VEAL
STROGANOFF
From Jack & Jill Restaurant in da ‘60z
2-3 pieces Veal tenderloin – pound thin with klopf
1-2 med. onions – diced
10 mushrooms sliced
1/2 c. 2% condensed milk, or table cream, or sour or whipping cream
1/2 c. red wine
salt, pepper
1 Tblsp. “Hungarian Paprika” – see note below
Salt and pepper Veal, dredge in flour, brown on both sides and set aside.
Sautee onions and mushrooms in margarine, add salt, cover and simmer for 10
minutes.
Add Veal, red wine, 1-1/2 c. water or more (make sure it covers meat), and
simmer for 40 more minutes.
Thicken with flour if desired. Just before serving stir in the table cream.
Serve with steamed rice, “tarhonya” or egg noodles.
Do a double batch, ‘cause this recipe only gets better reheated!
N.B. “Hungarian” paprika is available in “hot” = “csipos” or sweet = “csemege”.
Most Hungarians only use the hot paprika very sparingly to add a little zing to
food and use the sweet paprika for flavour.
All recipes refer only to the use of sweet paprika.
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