Veal Paprikash

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 7

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.

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 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

Directions:

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.

By RecipeOfHealth.com