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Veal Paprikash

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

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

Nutrition 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

How to Make It

  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.

Cook'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.

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