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Veal In Paprika Cream

Yield 8 servings


  • 3 to 4 pounds veal stew meat, cut into 1-inch cubes
  • 1 clove garlic, minced
  • 1/2 cup butter or margarine
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 2 (10 1/2-ounce) cans beef consommé
  • 1 tablespoon lemon juice
  • 1 tablespoon paprika
  • 1 bay leaf
  • 1 pound small boiling onions, peeled
  • 1 cup dry white wine
  • 1/2 cup commercial sour cream
  • Hot cooked noodles

How to Make It

  1. Sauté veal and garlic in butter in a large Dutch oven until veal is no longer pink. Stir in flour. Add consommé, lemon juice, paprika, and bay leaf. Simmer, uncovered, 1 hour over low heat.

  2. Place onions and water to cover in a saucepan. Bring to a boil; reduce heat. Cover; simmer 10 minutes. Drain.

  3. Add onions and wine to veal mixture. Simmer, uncovered, 20 minutes or until onions are tender. Remove from heat; discard bay leaf, and stir in sour cream. Serve over hot cooked noodles.

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