Veal Paprikash

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Veal Paprikash Ingredients

2 tb Olive oil	1 cn Beef broth -; (14 oz)
1 1/2 lb Veal chops (to 2 lbs); cut	3/4 c Red wine
1 tb Sweet or hot Hungarian	1/2 ts Salt
1 lg Red onion; quartered, and	1/8 ts Freshly ground black pepper
Thickly sliced -; (abt 3/4	8 oz Mushrooms; sliced
1 Red bell pepper; cut in 1"	1/2 c Water
1 Rib Celery; thickly sliced	8 oz Uncooked noodles
1 cn Stewed tomatoes -; (16 oz)	1/2 c Sour cream
1 tb Bottled chopped roasted

Instructions for Veal Paprikash

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. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 Jack and Mary Billings Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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