Veal Paprikash

You can make this dish ahead--just add the sour cream later. Boned sirloin steak can be substituted for the veal roast.

Yield: 7 servings (serving size: 1 cup stew and 3/4 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 423
  • Calories from fat: 22%
  • Fat: 10.4g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 38.4g
  • Carbohydrate: 39.2g
  • Fiber: 4.1g
  • Cholesterol: 166mg
  • Iron: 3.8mg
  • Sodium: 320mg
  • Calcium: 57mg

Ingredients

  • 1 tablespoon stick margarine, divided
  • Cooking spray
  • 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)

Preparation

  1. 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.
  2. 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.
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