Main Meals

Paprika veal and mushrooms with noodles

15 minutes
15 minutes
Wine/Spirit Pairing
Groote Post Unwooded Chardonnay 2005

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  • Unsalted butter and olive oil, for frying
  • 1 T sweet Hungarian paprika
  • 250 g portabellini mushrooms, sliced
  • Salt and freshly ground black pepper
  • ½ cup chicken stock
  • ½ cup dry white wine
  • 1 clove garlic, crushed
  • 1/3–½ cup crème fraîche
  • 2-3 T dill, chopped
  • Paprika, for dusting
  • 400 g veal fillet, sliced into strips
  • For serving
  • Noodles tossed with melted butter and poppy seeds

Wipe the meat to make sure it is dry.
Briefly fry the meat, in batches, in a mix of butter and oil (about 2 tablespoons of butter and 1 of oil). Remove with a slotted spoon, season, and toss with paprika.
Add the mushrooms, and more butter or oil if necessary, and stir-fry quickly. Remove and season. Add the stock, wine and garlic to the pan. Allow to bubble and reduce.
Stir in the crème fraîche, veal and mushrooms, and heat through. Stir in the dill and check seasoning. Dust with paprika.
Serve with hot noodles.

TASTE’s take:
A green salad or some steamed baby spinach is good on the side.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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