Kalbsgulyas

Celticevergreen's Note:

This wonderful recipe is from a magazine article. The recipe is a dish served at the St Stephens Restaurant, Haas Haus, Vienna, Austria.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 2 large onions
• 1 tablespoon paprika
• 2 lbs veal shoulder , cubed
• 1 cup water
• 1 teaspoon salt
• 1 garlic clove , minced
• 0.5 (6 ounce) can tomato puree
• 1 tablespoon flour
• 1 cup sour cream

Directions:

1. Peel and chop onions and roast in the oven at 300F until drown and dried slightly (15 minutes).
2. Put into saucepan with paprika, meat and water. Add salt, garlic and tomato puree and stew about 1 hour or until meat is tender.
3. Mix flour into sour cream. Add to original mixture and cook to just under boil (3-5 min). Serve.