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

How to Make It

Step 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.

Step 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.

Chef's Notes

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

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