Veal Paprikash

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 1/2 lbs	681g / 24oz	Veal chops (to 2 lbs) - cut 1" chunks
1 tablespoon	15ml	Sweet or hot Hungarian paprika - (to 2)
1 tablespoon	15ml	Red onion - quartered, and (large)
		Thickly sliced - (abt 3/4 lb)
1		Red bell pepper - cut in 1" squares
1		Celery - thickly sliced
1		Stewed tomatoes - (16 oz)
1 tablespoon	15ml	Bottled chopped roasted garlic
1		Beef broth - (14 oz)
3/4 cup	177ml	Red wine
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly ground black pepper
8 oz	227g	Mushrooms - sliced
1/2 cup	118ml	Water
8 oz	227g	Uncooked noodles
1/2 cup	118ml	Sour cream

Recipe Instructions

Heat Dutch oven over high heat. Add oil and veal; cook until veal is browned. Stir in paprika. Add onion, bell pepper and celery; saute until vegetables begin to soften.

Add stewed tomatoes, garlic, broth, wine, salt and pepper; bring to a boil. Reduce heat and simmer, covered, for 15 minutes.

Stir in mushrooms and water. Stir in noodles; cook, uncovered, over medium-high heat, stirring frequently, until noodles are tender, about 7 minutes. Stir in sour cream; serve immediately.

Yield: 4 to 6 servings.

Source:
St. Louis Post-Dispatch - 01-04-1999 - Jack and Mary Billings

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