Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 55 Active Time: 0 : 55
US/Metric: [convert to metric]
Ingredients
- 2 tablespoons olive oil (for more flavor, lard or bacon fat may be substituted)
- 1 1/2 to 2 pounds veal chops (or boned veal shoulder)*; cut into 1" cubes
- 1 to 2 tablespoons Hungarian sweet paprika
- 1/2 teaspoon Hungarian hot paprika or cayenne pepper (optional)
- 1 large red onion (about 3/4 lb.); quartered and thickly sliced
- 1 large red bell pepper; cut into 1" squares
- 1 rib celery; thickly sliced
- 1 can (16 oz) stewed tomatoes
- 1 tablespoon roasted garlic; chopped (bottled is fine)
- 1 can (14 oz) beef broth
- 3/4 cup red wine
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper; freshly ground
- 8 ounces mushrooms; sliced
- 1/2 cup water
- 8 ounces uncooked noodles
- 1/2 cup sour cream
Preparation
*Note: Using veal chops assures lean tender veal chunks... if using veal shoulder, be sure cubed veal is not harboring any fat or gristle.
Heat large pot or Dutch oven over medium high heat. Add oil. Working in batches add veal and saute until browned, about 1 minute per side, adding more oil as needed and transferring veal to plate after each batch. Returm veal and any accumulated juices to pot and stir in paprika(s) (and cayenne, if using), stir to fully coat veal. 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 15-20 minutes. Stir in mushrooms and water, simmer for 5 minutes. Stir in noodles; cook, uncovered, over medium-high heat, stirring frequently, until noodles are tender, about 8-10 minutes. Stir in sour cream; serve immediately.
Yield: 4 to 6 servings.
