Hungarian Veal Stew
This is yummy served over mashed potatoes. Boneless chicken or lean pork could be substituted for the veal if desired.
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INGREDIENTS
Nutrition- 3
- 3tablespoons butter
- 1⁄2cup sliced mushrooms
- 1⁄2cup chopped onion
- 2lbs veal, cut in cubes
- 1⁄2cup chicken broth
- 1cup sour cream
- 1teaspoon salt
- 1⁄2teaspoon black pepper
- 1teaspoon paprika
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DIRECTIONS
- Preheat oven to 250 degrees F.
- Slowly saute bacon, onion, butter and mushrooms until the onions and bacon are lightly browned.
- Remove the bacon, onion and mushrooms with a slotted spoon and place in a baking dish.
- Add the veal to the bacon fat/butter left in the frying pan.
- Brown meat on all sides.
- Remove meat from the frying pan and mix with mixture in the baking dish.
- Add the chicken broth, salt, pepper, paprika and sour cream to the bacon fat in the frying pan.
- Mix well and bring to almost boiling (do not boil).
- When hot pour over meat in baking dish.
- Cover dish with lid or tin foil and bake for 1 hour or until veal is tender.
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