The recipes shown can not be guaranteed to match all your search parameters. You must personally check the linked recipes against your requirements, particularly dietary requirements.

Veal Paprikash Recipe | Bon Appetit olive oil,    paprika,    marjoram,    cayenne pepper,    shallot,    onion,    tomato,    veal,    fat,    sour cream Veal Paprikash Recipe Step 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; increas... recipes with the same ingredients... Veal Paprikash Recipe - Food.com

Hungarian Palacsintena Recipe - Food.com pepper,    paprika,    onion,    veal,    salt,    fat,    sour cream 1890 Recipe for stuffed Hungarian Palacsinta Serving Size: 1 (29) g   Servings Per Recipe: 12   AMT. PER SERVING % DAILY VALUE   Calories: 61.7   Calories from Fat 42 g 69 %   Total Fat 4.7 g 7 %   Saturate...

Five Minute Goulash from Lima Recipe - Food.com beef steak,    gravy,    dry sherry,    oil,    pepper,    paprika,    marjoram,    caraway,    onion,    vinegar,    salt This recipe comes from a cookbook I inherited from my beloved mother. The Fast Gourmet Cookbook, author Poppy Cannon. Copyright 1964. Ms. Cannon is a big fan of canned beef gravy and it really works.....

Goulash Recipe - Food.com pepper,    paprika,    cloves,    caraway,    bay leaf,    potato,    onion,    garlic,    tomato,    veal,    beef,    salt,    fat I was given this Budapest Goulash from a friend of mine when we lived in British Columbia in the late 70's. It is easy to make and can feed a bunch of hungry garden helpers! Serving Size: 1 (275) ...

Hungarian Paprika Cream Schnitzel - Recipe #20863 - Foodgeeks beef sirloin steak,    tomato sauce,    green pepper,    pepper,    parsley,    paprika,    onion,    bacon,    veal,    salt,    fat,    sour cream Try this recipe for Hungarian Paprika Cream Schnitzel on Foodgeeks.com Heat the shortening and saute the meat until well browned and tender. Transfer to a hot platter and keep warm. Add the onion and ...

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