Veal Paprikash with Dumplings

Veal paprikash is the fine, more festive cousin of chicken and pork paprikash: the veal is silky, and the sour-cream paprika sauce is creamy. With fresh dumplings it is at its finest.

1. Cut the 800 g of veal into smaller cubes, chop the 2 onions finely, cut the 2 tomato peppers and the 1 tomato into pieces.

2. In the 2 tablespoons of lard fry the onion glassy, then add the 3 cloves of crushed garlic.

3. Take it off the heat, stir in the 2 teaspoons of paprika, put in the meat, salt and pepper it, and with a little water, covered, braise it tender.

4. Add the pepper and tomato, and cook it on for a few minutes.

5. Mix the 300 ml of sour cream smooth with the 1 tablespoon of flour, first temper it with a little hot sauce, then thicken the paprikash with it, and boil it together.

For the dumplings:

6. Mix the 300 g of flour with the 2 eggs, the 1 teaspoon of salt and the 150 ml of water into a thick, lump-free batter.

7. Drop it into hot, salted water, and when the dumplings rise to the top, drain them.

8. Serve the veal paprikash with the fresh dumplings.

Tip: Do not cook the veal over a high heat – over a low heat it stays really tender and pale in colour.