👨‍🍳 Instructions

1. 1

   Pat the veal cubes dry with paper towels. Season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the veal in batches, ensuring not to overcrowd the pot. Remove the browned veal and set aside.

   💡 Tip: Browning the meat in batches ensures a good sear, which adds depth of flavor.
2. 2

   Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Sweating the onions slowly releases their sweetness.
3. 3

   Remove the pot from the heat. Stir in the sweet and hot paprika, ground caraway seeds, and flour. Stir well to coat the onions and garlic. This prevents the paprika from burning and becoming bitter.

   💡 Tip: Adding paprika off the heat is crucial for its vibrant color and flavor.
4. 4

   Gradually whisk in the veal or beef stock, scraping up any browned bits from the bottom of the pot. Return the pot to medium-high heat and bring the mixture to a simmer. Return the browned veal to the pot.

   💡 Tip: Whisking the stock gradually ensures a smooth sauce without lumps.
5. 5

   Reduce the heat to low, cover the pot, and simmer gently for about 1.5 hours, or until the veal is very tender. Stir occasionally to prevent sticking.

   💡 Tip: Low and slow cooking is key to tenderizing the veal.
6. 6

   While the veal is simmering, prepare the galuska. In a medium bowl, whisk together the eggs, flour, and salt. Gradually add water or milk until a thick, slightly lumpy batter forms. It should be pourable but not too thin.

   💡 Tip: The consistency of the batter is important; it should be thick enough to hold its shape when dropped into boiling water.
7. 7

   In a separate pan, sauté the cleaned and sliced forest mushrooms in a little oil or butter until golden brown. Stir in the chopped fresh rosemary and cook for another minute.

   💡 Tip: Sautéing the mushrooms separately concentrates their flavor.
8. 8

   Once the veal is tender, stir the sautéed mushrooms and rosemary into the paprikash. In a small bowl, whisk the sour cream until smooth. Temper the sour cream by gradually whisking a ladleful of the hot paprikash sauce into it. Then, stir the tempered sour cream mixture back into the pot. Do not boil after adding sour cream.

   💡 Tip: Tempering the sour cream prevents it from curdling in the hot stew.
9. 9

   Bring a large pot of salted water to a rolling boil. Using two teaspoons, drop small portions of the galuska batter into the boiling water. Cook for 3-5 minutes, or until the dumplings float to the surface and are cooked through. Drain the galuska.

   💡 Tip: Cook the galuska in batches to avoid overcrowding the pot.
10. 10

    Season the paprikash with salt and pepper to taste. Serve the hot veal paprikash spooned over the freshly cooked rosemary galuska.

    💡 Tip: This dish pairs well with a dollop of extra sour cream or a sprinkle of fresh parsley.