Topped with fresh chives and parsley, this flavorful Hungarian dish will delight your taste buds. Serve over egg noodles to help soak up the sauce.
1 (2 1/4-pound) lean boneless veal tip round roast, trimmed and cut into 1-inch cubes
1 (8-ounce) package presliced fresh mushrooms
1 1/2 cups sliced carrot
1 cup slivered onion
2 tablespoons chopped fresh parsley
4 garlic cloves, minced
2 bay leaves
2.25 ounces all-purpose flour (about 1/2 cup)
1 tablespoon Hungarian sweet paprika
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/2 cup reduced-fat sour cream
5 1/4 cups hot cooked medium egg noodles (about 10 ounces uncooked pasta)
3 1/2 teaspoons chopped fresh parsley
7 teaspoons chopped fresh chives
How to Make It
Place first 7 ingredients in a 3 1/2-quart electric slow cooker; toss well. Combine flour and next 4 ingredients (through pepper) in a small bowl; gradually add wine, stirring until well blended. Add flour mixture to slow cooker; stir well. Cover and cook on LOW for 6 hours or until veal and vegetables are tender. Discard bay leaves.
Turn slow cooker off, and let mixture stand 5 minutes. Stir in sour cream. Serve veal mixture over egg noodles; sprinkle with parsley and chives.
When storing a bunch of fresh herbs, such as chives or parsley, wrap the stems in a damp paper towel, and store them in a zip-top plastic bag in the refrigerator. Wash herbs just before using; pat them dry with a paper towel.