Gedempte Veal

Recipe Ingredients

3 lbs	1362g / 48oz	Veal
4		Onions - thinly sliced
3 tablespoons	45ml	Fat
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2 teaspoons	10ml	Paprika
3/4 cup	177ml	Water

Recipe Instructions

Cut the veal in 1-inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika and water. Cover and cook over low heat 1 hour or until the veal is tender. Stir frequently. Serve with boiled potatoes or "Farfel" (recipe included in this database). Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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