Ingredients
3
tbsp (or more) lard, or 1 tbsp bacon fat and 2 tbsp (or more) olive oil
2
cups thinly sliced onions
2
1/2 pounds 1/4-inch-thick veal scallops
1/2
cup canned diced tomatoes in juice
1
tbsp Hungarian sweet paprika
1/2
tsp Hungarian hot paprika or cayenne pepper
Directions
1.
Melt lard in heavy large skillet over medium heat. Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes. Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes. Using slotted spoon, transfer onions and shallot to small bowl.
2.
Sprinkle veal with salt and pepper. Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch. Return onion mixture to skillet. Add tomatoes with juice, sweet paprika, hot paprika, and marjoram. Simmer 5 minutes, stirring constantly. Return veal and any accumulated juices to sauce. Simmer 1 minute, turning veal to coat. Using slotted spoon, transfer veal to platter. Mix sour cream into sauce and heat through (do not boil). Season sauce to taste with salt and pepper. Pour over veal and serve.
3.
Market tip: Paprika is made from a blend of ground red chiles and can range in flavor from slightly sweet to hot. Store paprika in the refrigerator or freezer to protect the flavor.
Columbus Restaurants
