When prepared properly, with good quality products, it is very tasty. Veal paprikash entered Polish cuisine through the influence of Hungary. The dish first appeared in Polish cookbooks in the ...

Cook the stock for 30 minutes. Using a sharp knife, trim the veal of any fatty bits or sinew. Lower the veal gently into the warm stock and reduce the heat until it is barely bubbling. The veal ...

To the uninitiated, capicola and prosciutto may seem similar, but capicola is actually quite distinctive in its own right.

Michele] That's regular paprika. I've brought over the cumin also ... Sara] And, what have we got in the meatball mixture. - It's veal and pork. And now, sal. I don't mean your egg.

While you’ll find schnitzel with noodles and crisp apple strudel on many a traditional tavern menu, there’s more to this city ...

Rub the veal chops all over with the olive oil. Place them into a large, shallow dish, then sprinkle over the fennel seeds. Sprinkle the sage leaves, thyme sprigs, rosemary sprigs, garlic and ...

Taking a nod from the North African lamb sausage merguez, spices like cumin, garlic, and paprika abound in these ... Acorn squash stands in for veal in this bold, earthy holiday appetizer.

FARGO — When it comes to classic dishes, few are as beloved (or as challenging to pronounce) as Wiener Schnitzel.

Liquid is added next, and that should be flavorful, too. The great James Beard suggested spiking plain water with a veal knuckle or pig’s foot, but he conceded that a good stock also works.

Wiener Schnitzel is battered, deep-fried veal cutlets with lemon ... of meaty stews from Hungarian origins and always contains paprika. There is also a soup goulash and a fish goulash.