Veal Paprikash
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Lean, boned sirloin steak can be substituted for the veal. INGREDIENTS
3 tablespoons butter, divided
Vegetable cooking spray
1 (2-1/4-pound) lean veal tip round roast, cut into 1-inch pieces
1/-1/2 cups sliced carrots
1 cup sliced onions
1 clove garlic, minced
1/4 cup all-purpose flour
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
1 cup beef broth
1/2 cup dry white wine
2 bay leaves
1/2 cup sour cream
5-1/4 cups hot cooked medium egg noodles
Chopped parsley, optionalMelt 1 tablespoon butter in a Dutch oven coated with cooking spray over medium-high heat. Add veal; cook 5 minutes, browning on all sides. Remove veal from Dutch oven; set aside.
Melt 2 tablespoons butter in Dutch oven over medium heat. Add carrot, onion, and garlic; sauté 10 minutes or until tender. Stir in flour and next 3 ingredients. Stir in chicken broth and next 3 ingredients. Return meat to Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1-1/2 hours or until veal is tender, stirring occasionally. Discard bay leaves.
Remove from heat; stir in sour cream. Cook over low heat 5 minutes or until thoroughly heated. Serve over noodles. Garnish with parsley, if desired.
Makes 6 to 7 servings