Veal Paprikash

Name: Veal Paprikash
Yield: 7 servings (serving size: 3/4 cup veal mixture, 3/4 cup noodles, 1/2 teaspoon parsley, and 1 teaspoon chives)
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 ½ cups sliced carrot; 1 cup slivered onion; 2 tablespoons chopped fresh parsley; 4 garlic cloves, minced; 2 bay leaves; 2 ¼ ounces all-purpose flour (about 1/2 cup); 1 tablespoon Hungarian sweet paprika; ¾ teaspoon salt; ½ teaspoon dried thyme; ½ teaspoon freshly ground black pepper; ¼ cup dry white wine; ½ cup reduced-fat sour cream; 5 ¼ cups hot cooked medium egg noodles (about 10 ounces uncooked pasta); 3 ½ teaspoons chopped fresh parsley; 7 teaspoons chopped fresh chives

2 Ratings
2 Reviews

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.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

Yield:

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

Nutrition Info

Directions

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.

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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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

Per Serving:

410 calories; fat 7.2g; saturated fat 2.9g; mono fat 1.9g; poly fat 1g; protein 40.3g; carbohydrates 43.7g; fiber 3.3g; cholesterol 170mg; iron 3.4mg; sodium 390mg; calcium 75mg.

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ItalianFoodie

08/07/2017

I used veal stew meat, and it took a full six hours for it to tenderize. The flavor was excellent, but needed more thyme, salt and paprika. Use full fat sour cream, the low fat doesn't have the right tart flavor. I like a slow cooker recipe that realizes that the meat and veg will make plenty of liquid and the recipe doesn't need two cups of broth to work.

JenBaum

11/17/2013

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.

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Veal Paprikash

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews (2)

All Reviews for Veal Paprikash

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Veal Paprikash

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews (2)

All Reviews for Veal Paprikash