Recipes for Convivium: The Feast

Convivium: The family feast

Veal Paprikash [March 22, 2004]

Main Dish:
(Serves 7)

1 tbsp. stick margarine, divided (or butter)
Cooking spray
1 (2 ¼ lb.) lean veal tip round roast, cut into 1-inch pieces (I use veal cutlets as well)
1 ½ cups sliced carrots (I use bagged shredded carrots)
1 cup sliced onion
2 minced garlic cloves
¼ cup all-purpose flour
1 tbsp. paprika
½ tsp. salt
½ tsp. pepper
1 cup low-salt chicken broth
1 cup fat-free beef broth
½ cup dry white wine
2 bay leaves
½ cup low-fat sour cream
5 ¼ cups cooked egg noodles (3 ½ cups uncooked noodles)
Chopped parsley

Coat a Dutch oven with cooking spray and melt half of the margarine or butter over medium-high heat. Add veal; cook 5 minutes or until brown. Remove meat from pan.

Melt the rest of the butter or margarine in Dutch oven. Add carrot, onion, and garlic; sauté about 10 minutes. Stir in flour, paprika, salt and pepper. Add broths, wine, and bay leaves, stir well. Return the meat to the pan and bring to a boil. Cover; reduce heat; simmer for 1 ½ hours or until meat is tender, stirring about every 15 minutes. Remove bay leaves. Remove from heat, stir in sour cream. Cook over low heat 5 minutes or until thoroughly heated.

Serve over cooked noodles, garnish with parsley, if desired.

NOTES: You can substitute boned sirloin steak for the veal to make Beef Paprikash.

Also, you can make this dish the day before, but don’t add the sour cream until right before you serve it.

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