We loved this. I used pork loin instead of veal (chicken would probably work too). I cooked it a bit longer.... Started it on high for about 3 hours, the switched it to low for about 3-4 more hours and it was perfect. Served it over wide Hungarian noodles. It has such a rich flavor! Make sure you whisk the flour mixture thoroughly so there are no doughy lumps. I can't wait fore the leftovers.... And I'll keep my eye out for veal so I can try that too.
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.
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- Calories: 410
- Calories from fat: 0.0%
- Fat: 7.2g
- Saturated fat: 2.9g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 1g
- Protein: 40.3g
- Carbohydrate: 43.7g
- Fiber: 3.3g
- Cholesterol: 170mg
- Iron: 3.4mg
- Sodium: 390mg
- Calcium: 75mg
- 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
- 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.
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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