Veal Paprika
2 pounds boneless veal, cubed
2 tablespoons flour
1 teaspoon salt
4 tablespoons butter or margarine
2 tablespoons salad oil
1 medium onion, thinly sliced
1 can chicken broth
1 clove garlic, split
1 tablespoon paprika
1 tablespoon tomato paste
1 4 oz. can sliced mushrooms, drained
1/2 cup dairy sour cream
Hot buttered peas, sliced scallions
Dredge meat in the combined flour and salt. Heat the butter and oil in a heavy skillet. Add the veal and onions. Cook, stirring occasionally, until the onions are transparent, about five minutes. Add chicken broth, garlic, paprika, tomato paste and sliced mushrooms.
Reduce heat to simmer. Cover tightly and simmer until meat is tender, about ninety minutes. Remove garlic. Briskly stir in sour cream until well-blended. Pour onto a hot platter. Surround meat with peas and scallions. Serve immediately. Serves four or more.
2 tablespoons flour
1 teaspoon salt
4 tablespoons butter or margarine
2 tablespoons salad oil
1 medium onion, thinly sliced
1 can chicken broth
1 clove garlic, split
1 tablespoon paprika
1 tablespoon tomato paste
1 4 oz. can sliced mushrooms, drained
1/2 cup dairy sour cream
Hot buttered peas, sliced scallions
Dredge meat in the combined flour and salt. Heat the butter and oil in a heavy skillet. Add the veal and onions. Cook, stirring occasionally, until the onions are transparent, about five minutes. Add chicken broth, garlic, paprika, tomato paste and sliced mushrooms.
Reduce heat to simmer. Cover tightly and simmer until meat is tender, about ninety minutes. Remove garlic. Briskly stir in sour cream until well-blended. Pour onto a hot platter. Surround meat with peas and scallions. Serve immediately. Serves four or more.
posted by Nightowl | 8/19/2006
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