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

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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

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