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Veal Paprikash

Vegetable Cooking Spray
1/8 Pound Lean Veal Tip Round Roast -- Cut Into 1" pcs
1 1/2 Cups Sliced Carrot
1 Cup Sliced Onion
1 Clove garlic -- Minced
1/4 Cup All-Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Cup Low-Salt Chicken Broth
1 Cup Fat-Free Beef Broth
1/2 Cup Dry White Wine
2 Bay Leaves
1/2 Cup Low-Fat Sour Cream
5 1/4 Cups Cooked Egg Noodles
Chopped Parsley -- Optional


Melt 1 teaspoon margarine in a Dutch oven with cooking spray over medium-high heat. Add veal; cook 5 minutes, browning on all sides. Remove meat from pan; set aside.

Melt 2 teaspoons of margarine in pan over medium heat. Add carrot, onion, and garlic; saute 10 minutes or until tender. Stir in flour, paprika, salt, and pepper. Add broths, wine, and bay leaves; stir well. Return meat to pan, and bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until tender. Stirring occasionally. Discard bay leaves. Remove from heat, and stir in sour cream. Cook over los heat 5 minutes or until thoroughly heated. Serve over noodles; garnish with parsley, if desired.


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