Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light November 1997


Recipe Summary

7 servings (serving size: 1 cup stew and 3/4 cup noodles)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

423 calories; calories from fat 22%; fat 10.4g; saturated fat 3.8g; mono fat 3.5g; poly fat 1.6g; protein 38.4g; carbohydrates 39.2g; fiber 4.1g; cholesterol 166mg; iron 3.8mg; sodium 320mg; calcium 57mg.