You could, of course, use all or some hot paprika in this dish. I used mild, smoked paprika because that’s what I like and I have a wimpy palate.
You could, of course, serve it over egg noodles or spaetzle, which would be more traditional, but mon mari was in the mood for mashed potatoes.
And so was I once they were mentioned.
Really, there are mashed potatoes under the veal and all that delicious sauce….. I just got carried away serving before I remembered I needed to take a photo.
Eating trumps photos.
(Well, maybe not any longer.)
Veal Paprika, Slow Cooker
Total time: 7 Hours
- 20oz (600gr) veal, suitable fro braising, cut into cubes
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 tbs paprika
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1 1/2 cups (12oz, 360gr) tomatoes, peeled, chopped
- 1/4 cup (2oz, 60ml) white wine
- 1/4 cup (2oz, 60ml) beef broth
- 1/4 tsp celery salt
- 3 tbs flour
- 1 tbs olive oil
- 1/2 cup crème fraîche
- Mix flour, paprika and celery salt in a food bag.
- Add veal and shake (top closed) to coat thoroughly.
- Heat oil n a large skillet over medium heat.
- Add veal, in batches if necessary, and brown. Remove to a plate.
- Add onions, garlic and sauté 3 – 4 minutes, adding more oil if needed.
- Add remaining flour mixture and stir.
- Add white wine and stir until thickened.
- Put into the bottom of the slow cooker.
- Add broth to skillet, stir well, then add to onions.
- Sprinkle herbs on top on onions, then add the veal and top with tomatoes.
- Cover, cook on low for 6 1/2 hours.
- When ready, stir in crème fraîche and serve.
As I mentioned in my last post we had our septic system inspected.
Once again, just as I thought my French had improved a smidgen, my ineptitude was brought sharply into focus.
I won’t even go into the questions I was asked about the plumbing and the three different tanks and the drain field….
I wouldn’t have understood the questions or known the answers if it had all been done in English.
It’s when I DO understand WHAT is being said but don’t know WHY that I have a problem.
I was perfectly fine when we talked about the number of bedrooms, bathrooms, etc.
And I had no problems explaining that we had converted the upper floor from grainery to living space.
We discussed that we were only two people living here and we really didn’t need such a large house.
But then he asked me how many kitchens I had.
How many kitchens?
Obviously I misunderstood.
Did he want to know what kind of appliances or how many sinks or where it was located?
No, how many kitchens.
I said I didn’t understand.
He repeated: How many kitchens do you have? (To his credit he didn’t say it any louder….)
If this had been English I would have said something like: What the *#*! do you mean – How many kitchens?!?!? We have ONE kitchen, like everyone else!
And, in thinking about it, wouldn’t the number of sinks or washers or whatever be more important?
Anyway, I finally showed him the kitchen and the laundry room (which was the old kitchen) and that seemed to satisfy him.
Yesterday I was recounting the story to my neighbor. She laughed and said that, actually, most French farmhouses have two kitchens, one for normal, everyday use and the other equipped to do the summer preserving – jams and pickles and sauces and stuff.
I can understand why as when I was doing a lot of that I set up a temporary kitchen in the barn to keep the heat out of the house. The ‘canning’ burners are portable and connect directly to a portable gas tank.
So I had understood perfectly well what he was saying, just not why he was saying it.
To make me feel better my neighbor then told me that she finds that person particularly hard to understand…..
2 thoughts on “Veal Paprika, slow cooker version; once again, befuddled by French”
So interesting about the number of kitchens …. I am glad I don’t have to deal with selling real estate en francais, catching a taxi is bad enough !!!
kate – those are the hardest questions – when I understand and they still don’t make sense!
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