Veal Paprikash
Yield
6 servingsPrep
5 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal shoulder
boned, cut in 1 inch cubes |
* |
| 2 | tablespoons |
butter
|
|
| 2 | each |
onions
minced |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | cup |
white wine
|
*
|
| 1 | each |
tomatoes
peeled, seeded, chopped |
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal shoulder
boned, cut in 1 inch cubes |
* |
| 3E+1 | ml |
butter
|
|
| 2 | each |
onions
minced |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 118 | ml |
white wine
|
*
|
| 1 | each |
tomatoes
peeled, seeded, chopped |
|
| 237 | ml |
sour cream
|
|
Directions
Brown veal, a few pieces at a time, in butter and remove to a bowl.
Add onions and garlic and sauté until golden.
Return veal to the pot, add all remaining ingredients except sour cream, and simmer 1½-to-2 hours.
Mix in sour cream and serve.
