Recipe by Leslie in Texas
This is a really special entree, perfect for a holiday dinner.Serve the gently flavored sour cream sauce over spaetzle or buttered noodles with poppy seeds.From a 1987 Bon Appetit that featured a menu and recipes for A Fantasy Yuletide in Old Vienna.You may also use a 3 1/2 pound veal leg, boned and tied, instead of the veal shoulder.
- 1 (3 1/2 lb) veal shoulder, boned and tied (have the butcher do this for you, 3 1/2 lbs.)
- 2 teaspoons paprika (preferably Hungarian)
- salt & freshly ground black pepper
- 4 -6 tablespoons vegetable oil
- 1 large onion, chopped
- 1 carrot, peeled and chopped
- 1 1⁄2 tablespoons paprika (preferably Hungarian)
- 2 tablespoons flour
- 1⁄2 cup dry white wine
- 1⁄2 cup dry sherry
- 1 cup chicken stock
- 12 whole black peppercorns
- 8 fresh parsley sprigs
- 1 bay leaf
- 1 teaspoon dried thyme, crumbled
- 1⁄2 cup sour cream
Directions See How It's Made
- Position rack in lower third of oven and preheat to 350 degrees.
- Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.
- Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.
- Add veal and brown on all sides.
- Transfer veal to platter.
- Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil).
- Stir in onion,carrot and 1 1/2 tablespoons paprika into fat.
- Reduce heat to low and cook until onion softens, about 8 minutes.
- Add flour and stir 2 minutes.
- Add wine and Sherry and bring to a boil.
- Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.
- Return veal to casserole; cover with foil, then with lid.
- Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.
- Transfer veal to platter; cover and keep warm.
- Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.
- Return sauce to casserole;off heat, stir in sour cream.
- Cut veal into slices and serve with sauce.