Veal Paprikash

Veal Paprikash Recipe
Oxmoor House
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.

Yield:

7 servings (serving size: 3/4 cup veal mixture, 3/4 cup noodles, 1/2 teaspoon parsley, and 1 teaspoon chives)

Recipe from

Nutritional Information

Calories 410
Caloriesfromfat 0.0 %
Fat 7.2 g
Satfat 2.9 g
Monofat 1.9 g
Polyfat 1 g
Protein 40.3 g
Carbohydrate 43.7 g
Fiber 3.3 g
Cholesterol 170 mg
Iron 3.4 mg
Sodium 390 mg
Calcium 75 mg

Ingredients

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

Preparation

1. 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.

2. 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.

Note:

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.

Cooking Light Slow Cooker Tonight

September 2012
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