Veal Paprika

Veal Paprika


2 people made this

Veal necks are ideal, but so long as you use veal cuts on the bone you will get a great result. This meal should feed 4 to six when served with mash. Note: for ultimate flavor refrigerate after all ingredients are combined and stood to cool. Then slow cook next day.

Katch22 South Australia, Australia

Serves: 4 

  • 1 kilo veal necks
  • 2 tbs arrowroot
  • 2 tsp sweet paprika
  • 2 tsp caraway seed
  • 2 tsp smoky paprika
  • 1 tsp garlic steak seasoning
  • 4 rashers rindless bacon, roughly chopped
  • 1 large brown onion, roughly chopped
  • 1 400g can cherry tomatoes
  • 2 tbs Kraft Eggplant & Garlic Deli Spread
  • 1 cup vegetable stock
  • 1 tbs tomato paste
  • 2 tbs olive oil

Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

  1. Preheat oven to 140 C.
  2. Place arrowroot, sweet paprika, caraway seed, smoky paprika and garlic steak seasoning in a large stainless steal bowl, mix to combine. Add veal necks and coat thoroughly.
  3. Heat olive oil in large frying pan on medium/high heat. Cook veal in batches and place in 1 1/2 - 2 litre casserole dish with lid.
  4. Add bacon and onions to pan cook until onions begin to soften, add any arrowroot mixture left in bowl to pan. Stir through around 2 minutes. Add cherry tomatoes, stock, eggplant & garlic deli spread, vegetable stock & tomato paste. Stir to combine and thicken a little. Pour mixture over Veal, place lid on casserole dish making sure no steam can escape. (If in doubt place a layer of aluminium foil under lid) Cook in slow oven for 2 hours. Serve with mashed potato, rice or pasta.

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