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Deda’s Veal Paprikash

May 23, 2010

Deda and Mamika Miklovic's Veal Paprikash

I had the pleasure of being served Deda and Mamika’s delicious Veal Paprikash, made in honor of my visit to Bački Petrovac this weekend.  The sauce was incredibly smooth, like a baby’s bottom, and I wanted to know how they made it that way.  Deda says he finely dices the onions the night before, as this is the hardest job, and he likes to get it out of the way. He dices it all by hand, a 1/16th of an inch fine.  The next morning he sautés it in the oil until it is completely cooked, and turns like porridge.   The secret is in the length of cooking the onions and in the stirring.  Patience and time.

Mamika's egg noodles


  • 1 kg veal, cubed
  • 3/4 kg finely diced onion
  • 1 l Boiling water
  • 1 dl tomato sauce (smooth)
  • 1 teaspoon paprika per person (hot paprika, preferably from Vojvodina)
  • 3 bay leaves
  • Salt to taste
  • Pepper to taste
  • 1 dl red wine
  • Sunflower oil, 1-2 tbsp
  • Egg noodles


  1. Sauté onion until clear in oil, and keep cooking and stirring until like porridge
  2. Add boiling water, bay leaves, salt and pepper
  3. Cook until smooth, about 1/2 hr
  4. Add meat, stir constantly, for 20 min
  5. Add red wine, tomato sauce, paprika and cook for 10 min, stirring until smooth
  6. Boil noodles and then serve noodles in a separate pot on the table
  7. Add noodles to bowl, ladle paprikash over top, and enjoy

Mamika serving paprikash

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