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Paprika Schnitzel

A veal schnitzel cooked in a paprika tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Tomato and carrot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,606 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Paprika Schnitzel

Ingredients

Directions

Prepare the veal

  1. Cut the veal steak into small pieces and roll them in seasoned flour.

  2. Fry the pieces in the fat from the salt pork until browned.

Make the sauce

  1. Remove the meat from the pan and add 2 tablespoons of flour to the remaining fat.

  2. Brown the flour lightly, then gradually pour in the strained liquid from the can of tomatoes.

  3. Add the onion, carrot, bay leaves, and mace, then return the meat to the sauce.

  4. Cover closely and simmer for 30 minutes.

Finish and serve

  1. When done, remove the meat, season the sauce with salt and paprika, and strain it onto a platter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pork + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together4,843 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal steak
Provides the meat that becomes tender during the long, covered simmer.
Flour
Coats the meat and, browned in fat, thickens the tomato sauce.
Salt pork fat
Fries the veal and adds savory richness to the browned surfaces.
Tomatoes
Supply the liquid and acidity that form the body of the sauce.
Paprika
Adds the characteristic sweet, earthy flavor and color to the sauce.

The step that matters

Brown the flour lightly. Cooking the flour in fat until lightly browned removes its raw taste and gives the sauce color and body. If it is scorched, it turns bitter; if left pale, the sauce tastes floury and thin.

Swap the mace

How well each one fits the dish's main ingredients (veal, flour, pork, tomato, onion, carrot):

  1. Celeryfits better
  2. Cuminfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against veal, flour, pork, tomato, onion, carrot. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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