You can make this dish ahead--just add the sour cream later. Boned sirloin steak can be substituted for the veal roast.
1 tablespoon stick margarine, divided
1 (2 1/4 pound) lean veal tip round roast, cut into 1-inch pieces
1 1/2 cups sliced carrot
1 cup sliced onion
1 ounce garlic clove, minced
1/4 cup all-purpose flour
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup low-salt chicken broth
1 cup fat-free beef broth
1/2 cup dry white wine
2 bay leaves
1/2 cup low-fat sour cream
5 1/4 cups hot cooked medium egg noodles (about 3 1/2 cups uncooked pasta)
Chopped parsley (optional)
How to Make It
Melt 1 teaspoon margarine in a Dutch oven coated with cooking spray over medium-high heat. Add veal; cook 5 minutes, browning on all sides. Remove meat from pan; set aside.
Melt 2 teaspoons of margarine in pan over medium heat. Add carrot, onion, and garlic, sauté 10 minutes or until tender. Stir in flour, paprika, salt and pepper. Add broths, wine, and bay leaves; stir well. Return meat to pan, and bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until tender, stirring occasionally. Discard bay leaves. Remove from heat, stir in sour cream. Cook over low heat 5 minutes or until throughly heated. Serve over noodles; garnish with parsley, if desired.
Husband thought this was drop-dead delicious. I thought it was only so-so. I followed the recipe exactly but it just didn't do much for me taste-wise. Served it over spaetzel. Husband wants it again, but I doubt I'll make it again. Veal is pretty expensive and this dish was nothing spectacular. The 4 stars is a compromise: Husband said it was 5 stars, I thought it was more like 3 stars.
Delicious Paprikash recipe...I couldn't find this specific cut of veal, so tried to substitute another, fattier cut. I wasn't pleased with the fattiness in spite of extensive trimming. Even so, though, that's the fault of the chef, not the recipe. The dish had amazing flavor and was very easy, so I will definitely be making it again! Next time, I will probably make it with beef or chicken, and probably do dumplings instead of the egg noodles, just like my Hungarian Grandma!